Venison Au Vin (venison Au Vin) Recipe
Yield: 46 ServingsRecipe by luhu.jp
Ingredients:
1: Venison roast, 4-6 lbs
Or 4 steaks,
2: Bay leaves,
1/4 cup: Red wine vinegar,
2 cup: Claret wine,
1: Salt to taste,
3 1/2 tbsp: 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 tsp: 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!
Source from luhu.jp
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!
Source from luhu.jp