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Ingredients
- 2 lbs venison steak roast, or stew meat, cut into small cubes
- 3 Tbsp oil
- 1 Tbsp dry onion soup mix
- 3 beef bouillon cubes
- 2 cups water
- 1 cup burgundy wine
- 1 cup fresh mushrooms sliced
- Cooked white rice
Ingredients
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Instructions
- Brown the meat in hot oil. Add soup mix, bouillon cubes, water, and wine. Simmer for 1 hour.
- Add mushrooms during the last 5 minutes of cooking. Serve over fluffy white rice.
Recipe Notes
Recipe courtesy of Darlene Ford, Mukwonago, WI.
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