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Prep Time: 480 Minutes Cook Time: 2 Minutes |
Ready In: 482 Minutes Servings: 6 |
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I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine. Ingredients:
1 (4 -6 lb) venison roast or 4 (1 lb) venison steak |
2 bay leaves |
1/4 cup red wine vinegar |
2 cups claret wine |
salt |
3 1/2 tablespoons olive oil |
2 (8 ounce) cans cream of mushroom soup |
1 1/2 cups water |
1 garlic clove, minced |
2 medium onions, chopped |
1 1/2 teaspoons worcestershire sauce |
Directions:
1. Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.
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.
7. with salt, the cay- enne flakes, & worcestershire sauce.
8. Place the venison.
9. into the pan and add the 2 cans of cream of mushroom soup.
10. Cover and place.
11. in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the.
12. Bay leaves.
13. Cook for 2 more hours being sure to baste the meat every 20-30.
14. minutes.
15. When 10 minutes of cooking time is left, remove the cover and.
16. allow to brown!
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