This Venison Au Vin is a hearty, comforting main dish that transforms tough cuts of venison into melt-in-your-mouth tender meat. The gamey richness of the venison is perfectly balanced by the acidity of red wine vinegar and the depth of Claret wine, while cream of mushroom soup adds a luxurious, velvety texture to the sauce. Aromatics like garlic, onions, and bay leaves infuse the dish with warm, earthy notes, creating a complex flavor profile that is both elegant and home-style. This recipe is ideal for cozy weeknight dinners, weekend gatherings, or special occasions where you want to impress with a classic braise. The overnight marinade ensures maximum flavor penetration, resulting in a dish that is deeply savory, aromatic, and satisfying for the whole family.
Venison Au Vin (Venison Au Vin
Description
This Venison Au Vin is a hearty, comforting main dish that transforms tough cuts of venison into melt-in-your-mouth tender meat. The gamey richness of the venison is perfectly balanced by the acidity of red wine vinegar and the depth of Claret wine, while cream of mushroom soup adds a luxurious, velvety texture to the sauce. Aromatics like garlic, onions, and bay leaves infuse the dish with warm, earthy notes, creating a complex flavor profile that is both elegant and home-style. This recipe is ideal for cozy weeknight dinners, weekend gatherings, or special occasions where you want to impress with a classic braise. The overnight marinade ensures maximum flavor penetration, resulting in a dish that is deeply savory, aromatic, and satisfying for the whole family.Ingredients
Directions
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In a large bowl, mix together the red wine vinegar, water, salt, and 1/2 teaspoon of the Worcestershire sauce to create the marinade.
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Place the venison roast in a large dish or plastic bag and pour the marinade over it, ensuring the meat is fully coated.
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Cover the venison and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
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Remove the venison from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
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Preheat the oven to 325 degrees F (165 degrees C).
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In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
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Add the minced garlic and chopped onions to the hot oil and sauté until the onions are soft and translucent, about 5 minutes.
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Remove the venison from the marinade and pat it dry with paper towels. Discard the used marinade.
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Season the venison generously with salt, cayenne flakes, and the remaining Worcestershire sauce.
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Place the seasoned venison into the skillet with the onions and garlic.
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Pour the two cans of cream of mushroom soup over the venison, spreading it evenly to cover the meat.
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Cover the skillet tightly with a lid or aluminum foil and place it in the preheated oven.
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Roast for 30 minutes.
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Carefully remove the skillet from the oven. Pour in the Claret wine and add the bay leaves.
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Re-cover the skillet and return it to the oven.
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Continue roasting for 2 hours, basting the venison with the pan juices every 20 to 30 minutes.
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Remove the skillet from the oven when the venison is tender and easily pierced with a fork.
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Let the venison rest for 10 minutes before slicing and serving with the sauce.
Nutrition Facts
Servings 46
- Amount Per Serving
- Calories 39.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 20.5mg7%
- Sodium 15.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
