Venison Bourguignon

If you are lucky like me, you have venison meat in your freezer.
If not, you can substitute any stew meat for this recipe.
I got my vension about two months ago.
My brother-in-law gave it to me.
Wasn’t that nice of him?
I wasn’t sure what to do with it, so I put it in the freezer.
Just for a little while, while I did some research.
So I then came up with Venison Bourguignon. Well sort of, it is my interpretation of it.
Although it looked quite tasty, I thought I would make something a little less hands on. Perhaps a little less time consuming.
So this is what I came up with.
I hope you enjoy it.

Venison Bourguignon


1 tablespoon vegetable oil
1 lb venison meat
1 small chopped onion
1/4 teaspoon garlic
1/4 cup parsley
3 cups cut up mushrooms
1 beef bouillon
1 1/2 cup water
1/2 cup wine
1 cup sour cream
3 tablespoons flour
hot cooked egg noodles


Heat the oil in a skillet over medium heat. Add the venison and cook until it is well browned. Add the onions, garlic, parsley and mushrooms. Cook until the mushrooms are tender. Remove the venison mixture from the skillet. Stir the bouillon, water and wine in the skillet. Heat to boil. Reduce the heat to medium. Add the sour cream and flour in a small bowl. Add the flour mixture to the skillet. Cook and stir until the mixture boils and thickens. Return everything to the pot and cook until hot. Serve over noodles.

Peace be with you,