Venison Au Vin (Venison Au Vin)

Ready in 1h

Try this Venison Au Vin (Venison Au Vin) recipe, or contribute your own.


1 Salt to taste
2 Bay Leaves
1/4 c Red wine vinegar
2 8-oz cans Cream of mushroom soup
2 Medium onions; chopped
1 1/2 c Water
1 4-pound Venison roast; (up to 6-lbs) Or 4 steaks
1 Clove garlic; minced
2 c Claret wine
3 1/2 tb olive oil
1 1/2 ts Worcestershire Sauce

Original recipe makes 46



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!

Verified by stevemur
Alert editor   
Calories Per Serving: 62 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Venison Au Vin (Venison Au Vin). Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free