Burgundy Venison

Cut venison into 1-inch pieces. Tenderize and set aside.

Saute garlic, onions, and butter in a skillet until soft and brown. Remove onions and garlic from pan.

Brown venison slowly. Return onions and garlic to pan. Thicken with flour and water. Add salt and pepper. Simmer 1 1/2 hours.

Add mushrooms, herbs, and wine. Simmer 15 minutes. Add sour cream and serve over wild rice.

This recipe yields 6 servings.

Description:

"Sitka black-tailed deer -- best meat in the woods."