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
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!