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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison steak	4			1613.8703	0.0	359.0408	9.0667
bay leaf	2			-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
claret wine	2	cups		1613.8703	0.0	359.0408	9.0667
salt				-	-	-	-
olive oil	3 1/2	tablespoons		417.69	0.0	0.0	47.25
cream mushroom soup	2	cans		661.8291	47.964	11.9724	47.964
water	1 1/2	cups		0.0	0.0	0.0	0.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
worcestershire sauce	1 1/2	1/2		19.89	4.9623	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.