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