Venison Au Vin (Venison Au Vin)
Yield
4 servingsPrep
30 minCook
60 minReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | roast |
venison
4 to 6 pounds, or 4 steaks |
*
|
| 2 | each |
bay leaves
|
*
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | cups |
claret wine
|
* |
| 1 | x |
salt
to taste |
*
|
| 3 ½ | tablespoons |
olive oil
|
|
| 16 | ounces |
cream of mushroom soup
canned |
|
| 1 ½ | cups |
water
|
|
| 1 | clove |
garlic
minced |
|
| 2 | medium |
onions
chopped |
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | roast |
venison
4 to 6 pounds, or 4 steaks |
*
|
| 2 | each |
bay leaves
|
*
|
| 59 | ml |
red wine vinegar
|
|
| 473 | ml |
claret wine
|
* |
| 1 | x |
salt
to taste |
*
|
| 53 | ml |
olive oil
|
|
| 462.4 | ml/g |
cream of mushroom soup
canned |
|
| 355 | ml |
water
|
|
| 1 | clove |
garlic
minced |
|
| 2 | medium |
onions
chopped |
|
| 7.5 | ml |
worcestershire sauce
|
|
Directions
Mix the wine vinegar, water, salt, and ½ tspn of the worcestershire sauce.
Pour this over the venison, cover, and refrigerate overnight or 8+ hours.
Cover the bottom of a pan with the olive oil and heat over a medium heat.
Add the garlic and onions.
Sauté until onions are clear.
Meanwhile rub meat with salt, the cayenne flakes, and 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 ½ hour then add the wine and 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.
