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
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Cookies are made of butter and love. |
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This Recipe for Venison Au Vin is one of thousands in the Recipes-to-go Meat Cookbook.
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
This is a recipe for Venison Au Vin from the recipe cookbook of Recipes-to-go (Meat)
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Soup and fish explain half the emotions of human life. |
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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 Recipe brought to you by Recipes To-Go