Yield: 4 - 6 servings

1 Venison roast(4-6 lbs)

Or 4 steaks

2 Bay leaves

1/4 cup Red wine vinegar

2 cup Claret wine

1 Salt to taste

3 1/2 tbsp Olive oil

2 can Cream of mushroom soup(8oz)

1 1/2 cup Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 tsp Worcestershire sauce

Procedures

Mix the wine vinegar, water, salt, & ½ 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 °F oven.

Cook for ½ 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!