Venison Au Vin Recipe

Name: Venison Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 -6 lb) venison roast or (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

Servings: persons

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!

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (4 -6 lb) venison roast or (1 lb) venison steak, 2 bay leaves, 1/4 cup red wine vinegar, 2 cups claret wine, and more.

Yes, Venison Au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions