Venison Au Vin (Venison Au Vin)
Submitted by timjc1965
Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter’s take on the French classic.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
9 hrsTake the French classic coq au vin, swap the chicken for a big venison roast, and you’ve got yourself a meal that could warm up an entire hunting lodge.
The meat soaks overnight in a vinegar-water brine with Worcestershire to mellow out any gaminess.
Next day, it gets seared with garlic and onions, then nestled into a rich braising bath of claret wine and cream of mushroom soup.
Two and a half hours in the oven with regular basting turns even the toughest cut into something that practically falls apart on the plate.
Uncover it at the very end for a golden, caramelized crust on top.
Kitchen Tips
- Don’t skip the overnight marinade. The vinegar tenderizes the meat and draws out the strong, gamey flavors that can turn people off venison.
- Baste every 20 to 30 minutes. This isn’t a set-it-and-forget-it situation. The constant basting keeps the roast moist and builds layers of flavor on the surface.
- Claret is a dry red Bordeaux-style wine. Any dry red like Cabernet Sauvignon or Merlot works if you can’t find claret.
- This works equally well with venison steaks. Just cut the braising time down to about 90 minutes total.
Ingredients
Directions
Mix the wine vinegar, water, salt, and ½ tspn of the worcestershire sauce.
Pour this over the venison, cover, and refrigerate overnight or 8+ hours.
Cover the bottom of a pan with the olive oil and heat over a medium heat.
Add the garlic and onions.
Sauté until onions are clear.
Meanwhile rub meat with salt, the cayenne flakes, and 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 ½ hour then add the wine and 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.
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