Wild Venison Burgundy as seen on Minnesota Bound

Minnesota Bound meets Wild Chow in the Produce Section!

 

Hello everyone! Thank you for letting me take a month break from posting. I enjoyed a little vacation and some family time.

In the mean time, I have created lots of new recipes and I am very excited to share them with you all! But first I have some great news to share. We filmed 3 new episodes for Minnesota Bound last week and the first one airs tonight at 10:30pm!

Filming in the kitchen

I love this recipe and our family has been eating a variation of it for 30 years.

Having Fun!

 

Cooking Venison Burgundy

Wild Venison Burgundy

By Lisa Erickson

 

3 lbs venison or beef steak, cubed into 1” pieces

2 cans golden mushroom soup

1 envelope onion soup mix

1 ¼ cups dry red wine, like Merlot

1 Pint Baby Bella mushrooms, sliced

 

In a large bowl combined stir all ingredients together and pour into a 9×13 baking dish. Bake at 300 degrees for 1 ½ hours uncovered, on the middle rack of the oven. Cover with tin foil and bake an additional 2 ½ hours. Serve with egg noodles and green beans!

For more recipes by Lisa Erickson, please visit http://www.wildchow.com

 

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