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| Recipe: Burgundy Venison Submitted By: Mike Vienna |
Ingredients
2 ½ lb of venison.
¾ cup of Burgundy wine.
1 packet dry onion soup mix.
1 can of cream of mushroom soup.
1 small can of mushrooms.
Preparation:
Cut up the venison meat.
Mix ingredients thoroughly.
In a slow cooker, cook for 6 to 8 hours.
2 ½ lb of venison.
¾ cup of Burgundy wine.
1 packet dry onion soup mix.
1 can of cream of mushroom soup.
1 small can of mushrooms.
Preparation:
Cut up the venison meat.
Mix ingredients thoroughly.
In a slow cooker, cook for 6 to 8 hours.
