Posted By: Edward Robertson,III (VIEW COUNT: 4331) PRINT
2 lbs. venison (or beef) cubes
2 cans Cream of Mushroom Soup (10.5 oz. cans)
2 cans of water
1 package of Lipton Onion Soup Mix
.5 cups Burgundy wine (optional)
Cut venison into 1/2 to 3/4 in. cubeS
In medium sized deep roasting pan with cover, combine all ingredients except for the onion soup mix.
(NOTE: If using Burgundy, use 1/4 can less water.)
Stir mixture until water is mixed well with the mushroom soup.
Sprinkle onion soup mix evenly over top of venison or beef mixture
(do not stir in).
Bake at 350 degrees for approximately 3.5 hours or until mixture thickens to a gravy like consistency and meat is falling apart and tender.
Serve over rice or egg noodles.
Suggestion: Don't use the wine - I find that it tastes better without it. But then, I don't like Burgundy wine.