Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 pound ground venison (or beef)
- 1/2 cup dry red wine
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes more.
- Step 2: Add the ground venison to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Step 3: Sprinkle the flour over the meat and vegetables, stirring constantly for 1 minute to create a roux. Gradually whisk in the red wine and beef broth, scraping up any browned bits from the bottom of the pan.
- Step 4: Stir in the thyme, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Step 5: Stir in the heavy cream and heat through. Do not boil. Taste and adjust seasonings as needed.
- Step 6: Serve immediately over your favorite pasta, dumplings, or alongside game meats.
Notes
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, gently warm the sauce over low heat on the stovetop, avoiding a boil to maintain its creamy texture.
- This rich sauce pairs beautifully with hearty egg noodles or spaetzle for a truly satisfying meal.
- To enhance the depth of flavor, consider adding a splash of Worcestershire sauce along with the red wine in step 3.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American