Wild Venison Burgandy

Recipe:
3 lbs venison or beef steak, cubed into 1” pieces
2 cans golden mushroom soup
1 envelope onion soup mix
1 ¼ cups dry red wine, like Merlot
1 Pint Baby Bella mushrooms, sliced

In a large bowl combined stir all ingredients together and pour into a 9x13 baking dish. Bake at 300 degrees for 1 ½ hours uncovered, on the middle rack of the oven. Cover with tin foil and bake an additional 2 ½ hours.
For more recipes by Lisa Erickson, please visit www.wild-chow.com