Venison Au Vin (Venison Au Vin)

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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