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VENISON BURGUNDY
1 lb. cubed venison
1 med. onion, chopped
1/8 cup butter
1 carrot
1/8 tsp. thyme
Flour
1 celery stalk
1 cup burgundy wine
Brown venison in butter. Add seasonings, celery, 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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