Venison Burgundy - cooking recipe

Ingredients

venison steaks, 1-inch thick
salt and pepper
parsley flakes
rosemary
butter or margarine
2 1/2 c. dry red Burgundy wine
1 can condensed mushroom soup

Preparation

Sprinkle each steak with 1 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon parsley flakes and rub each with rosemary.
Brown on both sides in butter or margarine in a large skillet.
Add wine and bring to a boil.
Reduce heat and simmer for 1 1/2 hours or until tender.
Add more wine, if necessary, during cooking. Remove the meat from the skillet and stir in the can of mushroom soup.
Bring to a boil and pour this over the steaks.