Chevre au Vin
(Venison with Wine) Recipe

Origin: French Period: Traditional

Ingredients:

1 venison roast joint (about 2.5kg, boned)
2 bay leaves
60ml red wine vinegar
500ml claret (any good Bordeaux)
salt, to taste
4 tbsp olive oil
500ml cream of mushroom soup (tinned is fine)
360ml water
1 garlic clove, minced
2 medium onions, chopped
2 tsp Worcestershire sauce
2 tbsp cayenne pepper flakes
black pepper, to taste

Chevre au Vin
(Venison with Wine) Preparation:

Method:

Mix the vinegar, water, salt and 1 tsp Worcestershire sauce together and pour over the venison in a bowl. Cover and allow to marinate over night in the fridge.

The following day, add the olive oil to a flame-proof casserole over medium heat. Add the garlic and onions and fry until soft and translucent (about 4 minutes).

Remove the meat from the marinade and rub with a mix of salt, cayenne flakes and black pepper. Add the venison to a pan, fry quickly on both sides to colour then add the cream of mushroom soup.

Cover the casserole and place in an oven pre-heated to 160°C and cook for 30 minutes before adding the wine and bay leaves. Cover and allow to cook for a further 2 hours (ensure you base the meat at least every 20 minutes, or it will dry out. Ten minutes before the end of the cooking time remove the lid and allow the meat to brown.

Serve immediately.

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