Venison Roast - cooking recipe

Ingredients

6 to 8 lb. venison roast
vinegar
water
salt
red ground cayenne pepper
olive oil
2 c. chopped onion
2 cloves garlic
2 c. Claret wine
1 small bay leaf
2 Tbsp. Lea & Perrins Worcestershire sauce

Preparation

Marinate venison in strong vinegar-water solution for about 2 hours.
Remove and rinse well.
Dry meat off.
Rub salt and red pepper into meat.