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.
Provided by amanda.kindt
Categories Deer
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 829.4, Fat 30.6, SaturatedFat 6.1, Cholesterol 81.7, Sodium 756.6, Carbohydrate 18.3, Fiber 0.8, Sugar 4.2, Protein 100.1
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