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Venison Au Vin

This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine.

Ready In:
10hrs 30mins
Serves:
Units:

ingredients

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!
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RECIPE MADE WITH LOVE BY

@amanda.kindt
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@amanda.kindt
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"This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine."
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  1. amanda.kindt
    This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine.
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