Name: Venison Au Vin (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

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meats, Main dish	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!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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