January 07, 2010
- 2 to 3 pound venison roast
- 4 cups milk
- 3 tablespoons shortening
- ¼ teaspoon garlic salt
- ¼ teaspoon onion salt
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 10 ¾ ounces canned condensed cream of chicken soup
- 10 ¾ ounces water (soup can full)
- ¼ cup red wine
Place venison in milk to cover and let soak for at least 1 hour. This mellows stronger venison. Rinse milk from meat. Sprinkle with dry seasonings. Brown meat in shortening over high heat. Mix soup, water, and wine and pour over browned meat. Cover and bake at 350 degrees F for 2 hours or until tender. Serves 4.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
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