• Prep Time:
  • Cooking Time:
  • Serves: 46 Servings

Venison Au Vin (Venison Au Vin)

  • Recipe Submitted by on

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


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!

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