Venison Au Vin - cooking recipe

Ingredients

4 (4 -6 lb) venison roast or (1 lb) venison steak
2 bay leaves
1/4 cup red wine vinegar
2 cups claret wine
salt
3 1/2 tablespoons olive oil
2 (8 ounce) cans cream of mushroom soup
1 1/2 cups water
1 garlic clove, minced
2 medium onions, chopped
1 1/2 teaspoons Worcestershire sauce

Preparation

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.
Pour this over the venison, cover, & refrigerate overnight or 8+ hours.
Cover the bottom of a pan with the olive oil and heat over a medium heat.
Add the garlic & onions.
Saute until onions are clear.
Meanwhile rub meat.
with salt, the cay- enne flakes, & worcestershire sauce.
Place the venison.
into the pan and add the 2 cans of cream of mushroom soup.
Cover and place.
in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the.
Bay leaves.
Cook for 2 more hours being sure to baste the meat every 20-30.
minutes.
When 10 minutes of cooking time is left, remove the cover and.
allow to brown!