Side Pannel
Venison Au Vin (Venison Au Vin)
Venison Au Vin (Venison Au Vin)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish
Ingredients List
- 1 Venison roast(4-6 lbs)
- Or 4 steaks
- 2 Bay leaves
- 1/4 c Red wine vinegar
- 2 c Claret wine
- 1 Salt to taste
- 3 1/2 tb Olive oil
- 2 cn Cream of mushroom soup(8oz)
- 1 1/2 c Water
- 1 Clove garlic minced
- 2 Medium onions chopped
- 1 1/2 ts Worcestershire sauce
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!
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!
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