Venison Au Vin (Venison Au Vin) Recipe




Venison Au Vin (Venison Au Vin) Ingredients

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



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This Venison Au Vin (Venison Au Vin) recipe is one of many in our Meat Category.






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This Recipe for Venison Au Vin (Venison Au Vin) is one of thousands in the Recipes-to-go Meat Cookbook.


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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

Henry David Thoreau



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Venison Au Vin (Venison Au Vin)

Food is an important part of a balanced diet.

Fran Lebowitz






Venison Au Vin (Venison Au Vin) Directions

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

 

 

 

 

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Venison Au Vin (Venison Au Vin) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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