| 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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