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!