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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.92 Kcal (1051 kJ) | ||
| Calories from fat | 98.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Cholesterol | 13.61mg | 5% | |
| Sodium | 82.72mg | 3% | |
| Potassium | 77.06mg | 2% | |
| Total Carbs | 6.78g | 2% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 17.12g | 34% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.81 Kcal (376 kJ) | ||
| Calories from fat | 35.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 17% | |
|---|---|---|---|
| Cholesterol | 4.87mg | 5% | |
| Sodium | 29.61mg | 3% | |
| Potassium | 27.58mg | 2% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 0.58g | 6% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 6.13g | 34% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.8mg | 13% | |
| Calcium | 8.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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