Burgundy Venison Steak Tips


Serves: 6
Total Calories: 315

Ingredients

3 tablespoons oil
2 pounds venison steak, cut in small cubes
2 - 3 tablespoons dry onion soup mix
3 beef bouillon cubes
2 cups water
1 cup burgundy wine
1 cup fresh mushrooms, or 1 (4-ounce) can, drained
3 cups cooked rice

Directions:

In large Dutch oven or heavy pot, heat oil; brown venison. Add remaining ingredients except mushrooms and rice. Cover and simmer for about one hour. Add mushrooms the last 5 minutes. Serve over rice.

Nutritional Facts:

Serves: 6
Total Calories: 315
Calories from Fat: 14

This Burgundy Venison Steak Tips recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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