Elk Venison Burgundy Recipe

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You can substitute deer in place of the elk in this recipe.

Serves: 4
Prep time: 20 minutes
Cook time: 3 hours 30 minutes

Ingredients:

• 1 1/2 to 2 pounds elk venison stew meat, cut into cubes
• 2 cups red wine (Burgundy, Chianti or Merlot)
• 1 cup brandy
• 2 1/2 cups beef stock
• 6 slices thick bacon, coarsely chopped
• 2 tablespoons tomato paste
• 1 onion, diced
• 1 cup pearl onions
• 16 ounces sliced mushrooms
• 1 bay leaf
• 2 cloves garlic
• 2 teaspoons thyme
• 2 tablespoons butter
• 4 tablespoons flour
• 2 tablespoons cornstarch
• Salt and pepper
• 4 green onions, chopped (optional)

Directions:

For more elk venison recipes, visit: nevadafoodies.com

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