1 Venison roast(4-6 lbs) Or 4 steaks 2 Bay leaves 1/4 c Red wine vinegar 2 c Claret wine 1 Salt to taste 3 1/2 T Olive oil 2 cn Cream of mushroom soup(8oz) 1 1/2 c Water 1 Clove garlic minced 2 Medium onions chopped 1 1/2 t Worcestershire sauce 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!
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