Venison Au Vin

• 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

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

venison roast, bay leaves, red wine vinegar, claret wine, salt, olive oil, cream of mushroom soup, water, garlic, onions, worcestershire sauce

Taken from www.food.com/recipe/venison-au-vin-273293 (may not work)