1 venison roast(4-6 lbs)
1 or 4 steaks
2 bay leaves
1/4 cup red wine vinegar
2 cup claret wine
1 salt to taste
3 1/2 tbsp olive oil
2 can cream of mushroom soup(8oz)
1 1/2 cup water
1 clove garlic minced
2 medium onions chopped
1 1/2 tsp worcestershire sauce
A Recipe for
Venison Au Vin (Venison Au Vin)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This Recipe for Venison Au Vin (Venison Au Vin) is one of thousands in the Recipes-to-go Meat Cookbook.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
If you enjoy this Venison Au Vin (Venison Au Vin) Recipe - you should enjoy the recipe collections you can find on the websites below:
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
This is a recipe for Venison Au Vin (Venison Au Vin) from the recipe cookbook of Recipes-to-go (Meat)
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Food Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
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!
Serves: 46
Venison Au Vin (Venison Au Vin) Recipe brought to you by Recipes To-Go