| Venison Au Vin
1 Venison roast, 4 - 6 pounds or 4 steaks
2 Bay leaves
1/4 cup of red wine vinegar
2 cups of Claret wine
Salt to taste
3 tablespoons of Olive oil
two 8 ounce cans of cream of mushroom soup
1 1/2 cups of water
1 Clove garlic minced
cayenne flakes
2 medium onions, chopped
1 1/2 teaspoons of Worcestershire sauce |
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Mix the wine vinegar, water, salt, & 1/2 teaspoon 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. Sauté until onions are clear. Meanwhile rub meat with salt, the cayenne 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 325ºF. 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! From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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