Burgundy Venison Steak


  • 4 venison steaks
  • salt to taste
  • black pepper to taste
  • thyme to taste
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup brandy
  • 4 cup burgundy wine
  • 1 bay leaf
  • 8 large mushrooms
  • chives to taste


Heat the butter in a pan.

Add steaks and season with salt, black pepper and thyme.

Fry until golden brown on both sides.

Add enough flour to the butter in the pan to make a thick paste.

Cook over medium heat until hazelnut brown, add the brandy, then add enough burgundy wine to cover steaks.

Add a bay leaf and put uncovered in a 375° F oven until you can pierce the steak with a fork and it slides off.

Take the steaks out and put on a serving platter.

Take the sauce from the pan and add sliced mushrooms, fresh or freeze-dried chives and swirl in butter. Pour over steaks.

Serve with noodles or rice.

Servings: 4
Submitted by: Recipe Group Member

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