🫙 From the Spice Rack
Venison Au Vin (Venison Au Vin)
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 cn Cream of mushroom soup(8oz) 1 1/2 c Water 1 Clove ga...
maineasy
Ingredients8 items
Ingredients
- 1venison roast(4-6 lbs)
- 1/4cup red wine vinegar
- 2cup claret wine
- 1salt to taste
- 31/2 t olive oil
- 2can cream of mushroom soup(8oz)
- 11/2 c water
- 1Clovegarlic minced
Directions
- 1
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 cn Cream of mus
- 2
Pour this over the venison, cover, & refrigerate overnight or 8+ hours
- 3
Cover the bottom of a pan with the olive oil and heat over a medium heat
- 4
Add the garlic & onions
- 5
Saute until onions are clear
- 6
Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce
- 7
Place the venison into the pan and add the 2 cans of cream of mushroom soup
- 8
Cover and place in a preheated 325 degree F oven