A Most Delicious Elk Burgundy

I like to think of my version of this Bourguignon or Burgundy as an expansion to the culinary French cuisine that seems to be fit for a King or Queen. Since I prefer to use elk meat in place of beef, I also prefer to use combination of liquids including red wine, beef broth and brandy which adds a subtle hint of sweetness to an already rich and full-bodied dish. Serve this Elk Burgundy to family and friends over mashed potatoes or all on its own with sliced French bread. Garnish with a few chopped green onions. Serves: 4-6 Preparation Time: 45 minutes Cooking Time: 3 hours Ingredient... See more on www.nevadafoodies.com