Venison Steaks Braised In Red Wine(Servings: 8)

• 2 lb. venison steaks
• 3 whole onions
• 2 parts shallots
• 1 clove garlic
• 4 cloves
• 2 whole bay leaves
• salt to taste
• pepper to taste
• 2 1/2 c. wine vinegar
• 1/4 c. oil
• 3 oz. bacon
• 1 c. red wine
• 1 c. vegetable or beef stock

1. Marinate meat before cooking.
2. Put in a dish with room for marinade.
3. Peel and slice onions, shallots and garlic.
4. Scatter vegetables over meat with cloves, bay leaves and salt and pepper to taste.
5. Pour vinegar and oil over top.
6. Leave to marinate 3 to 4 days, turning meat over every day.
7. On day of cooking, cut bacon into strips.
8. Cook until browned and rendered of fat in flame-proof casserole.
9. Drain the venison, reserving the marinade, and add to casserole.
10. Brown on all sides over medium heat.
11. Add the red wine, stock and 1 cup of strained marinade.
12. Cover the casserole and simmer over a very low heat for one hour.
13. Serve hot.

venison steaks, onions, shallots, clove garlic, cloves, bay leaves, salt, pepper, wine vinegar, oil, bacon, red wine, vegetable

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992877 (may not work)