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| Venison Au Vin (Venison Au Vin) Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 46
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Ingredients
1 venison roast(4-6 lbs)
1 or 4 steaks
2 bay leaves
1/4 cup red wine vinegar
2 cup claret wine
1 salt to taste
3 1/2 tablespoon olive oil
2 can cream of mushroom soup(8oz)
1 1/2 cup water
1 clove garlic minced
2 medium onions chopped
1 1/2 teaspoon worcestershire sauce
Cooking Directions:
Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!
entrees,meats
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