Venison au vin (venison au vin)

46 servings

Ingredients

Quantity Ingredient
1 Venison roast(4-6 lbs)
Or 4 steaks
2 Bay leaves
¼ cup Red wine vinegar
2 cups Claret wine
1 Salt to taste
3½ tablespoon Olive oil
2 cans Cream of mushroom soup(8oz)
1½ cup Water
1 Clove garlic minced
2 Medium onions chopped
1½ teaspoon Worcestershire sauce

Directions

Mix the wine vinegar, water, salt, & ½ 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 ½ 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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