Venison Au Vin (venison Au Vin)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats | 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 | T | Olive oil |
| 2 | Cream of mushroom soup, 8oz | |
| 1 1/2 | c | Water |
| 1 | Clove garlic minced | |
| 2 | Medium onions chopped | |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 100.1mg
Potassium: 18.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g