Quick Cooked Venison

  • 1 lb. cubed venison
  • 4 baby carrots
  • 1 med. onion; chopped
  • 2 ounces butter
  • 1 carrot
  • 1/8 tsp. thyme
  • flour
  • 1 diced celery stalk
  • 1 cup burgundy wine

Marinate venison in buttermilk with tenderizer, then wash and clean.

Brown venison in butter. Add seasonings, celery, carrots, onion, carrots, and enough water to cover meat.

Cook until tender; thicken sauce with flour and add wine.

Good with white or wild rice.

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