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“This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine.”
10hrs 30mins

Ingredients Nutrition


  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!

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