Name: Venison Au Vin
Ingredients: 1 Venison roast(4-6 lbs); Or 4 steaks; 2 Bay leaves; 1/4 c Red wine vinegar; 2 c Claret wine; 1 Salt to taste; 3 1/2 tb Olive oil; 2 cn Cream of mushroom soup(8oz); 1 1/2 c Water; 1 Clove garlic minced; 2 Medium onions chopped; 1 1/2 ts Worcestershire sauce

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Venison	46	Servings

INGREDIENTS

1		Venison roast(4-6 lbs)
		Or 4 steaks
2		Bay leaves
1/4	c	Red wine vinegar
2	c	Claret wine
1		Salt to taste
3 1/2	tb	Olive oil
2	cn	Cream of mushroom soup(8oz)
1 1/2	c	Water
1		Clove garlic minced
2		Medium onions chopped
1 1/2	ts	Worcestershire sauce

INSTRUCTIONS

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!
Posted to MM-Recipes Digest V3 #259
Date: Sun, 22 Sep 1996 14:25:04 -0500 (CDT)
From: "Mr. & Mrs. Pro & crew" <D.Pro@coretech.com>

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