Venison Au Vin Recipes

Steps:

• Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.
• Pour this over the venison, cover, & refrigerate overnight or 8+ hours.
• Cover the bottom of a pan with the olive oil and heat over a medium heat.
• Add the garlic & onions.
• Saute until onions are clear.
• Meanwhile rub meat.
• with salt, the cay- enne flakes, & worcestershire sauce.
• 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 1/2 hour then add the wine & 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!

Steps:

• Trim the saddle to remove any nerves or bits of fat.
• Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick. The surface of the meat should be covered with the marinade. Refrigerate one or two days. The longer the meat stands, the more gamy the taste will be.
• Remove the saddle of venison, but reserve the marinade with vegetables. Strain the marinade but reserve separately the liquid and vegetables.
• Preheat the oven to 450 degrees.
• Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
• Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison. Brown the meat on both sides, about five minutes. Scatter the reserved vegetables around the meat and place the roasting pan in the oven. Bake 30 minutes. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine. Remove the skewer and press it to your lips. If it is nicely warm, the meat is medium rare. If it is hot, the meat is well done. Transfer the meat to a warm platter.
• Place the roasting pan over medium heat and add the reserved marinating liquid. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet. Let simmer slowly about one-half hour. Add the cream and remaining cup of port wine and bring to the boil. Let cook about 15 minutes or until the sauce is slightly thickened.
• Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids. Discard the solids.
• Bring the sauce to the boil and swirl in the butter.
• Add salt and pepper and stir in the jelly. Carve the meat and serve with a little of the sauce spooned over each serving. Serve with mashed potatoes, if desired.

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.