Venison Bourguignon - cooking recipe

Ingredients

2 lb. venison, cubed
3 onions, cut into chunks
1/2 c. bacon drippings
2 c. Burgundy
1 large can beef broth
1/4 tsp. thyme
1/4 tsp. marjoram
1 tsp. salt
1/2 tsp. black pepper
1 lb. fresh mushrooms

Preparation

Saute the onions in a skillet containing the bacon drippings until the onion chunks are brown around the edges.
Transfer onions to a stew pot.
In the same skillet, brown the brisket meat after dusting it with flour.
Add remaining ingredients (except mushrooms) to the stew pot; cover and simmer on low heat for 3 hours.
Add the mushrooms during the final 1/2 hour of cooking. Makes 4 servings.