Venison Au Vin

Submitted by Chef #697142

"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
• Ingredients: 11
• Serves: 4-6

ingredients

• 4 (4 -6 lb) venison roast or (1 lb) venison steak
• 2 bay leaves
• 1⁄4 cup red wine vinegar
• 2 cups claret wine
• salt
• 3 1⁄2 tablespoons olive oil
• 2 (8 ounce) cans cream of mushroom soup
• 1 1⁄2 cups water
• 1 garlic clove, minced
• 2 medium onions, chopped
• 1 1⁄2 teaspoons Worcestershire sauce

directions

1. Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.
2. Pour this over the venison, cover, & refrigerate overnight or 8+ hours.
3. Cover the bottom of a pan with the olive oil and heat over a medium heat.
4. Add the garlic & onions.
5. Saute until onions are clear.
6. Meanwhile rub meat.
7. with salt, the cay- enne flakes, & worcestershire sauce.
8. Place the venison.
9. into the pan and add the 2 cans of cream of mushroom soup.
10. Cover and place.
11. in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the.
12. Bay leaves.
13. Cook for 2 more hours being sure to baste the meat every 20-30.
14. minutes.
15. When 10 minutes of cooking time is left, remove the cover and.
16. allow to brown!