Venison Au Vin (Venison Au Vin)

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Top-ranked recipe named "Venison Au Vin (Venison Au Vin)"

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Try this Venison Au Vin (Venison Au Vin) recipe, or contribute your own. "Main dishes" and "Meats" are two tags used to describe Venison Au Vin (Venison Au Vin).


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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!

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

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