Venison Au Vin

Ingredients

• 1 (4-6 lb)  venison roast or 4 (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

Directions

1. 1

   Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.

2. 2

   Pour this over the venison, cover, & refrigerate overnight or 8+ hours.

3. 3

   Cover the bottom of a pan with the olive oil and heat over a medium heat.

4. 4

   Add the garlic & onions.

5. 5

   Saute until onions are clear.

6. 6

   Meanwhile rub meat.

7. 7

   with salt, the cay- enne flakes, & worcestershire sauce.

8. 8

   Place the venison.

9. 9

   into the pan and add the 2 cans of cream of mushroom soup.

10. 10

    Cover and place.

11. 11

    in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the.

12. 12

    Bay leaves.

13. 13

    Cook for 2 more hours being sure to baste the meat every 20-30.

14. 14

    minutes.

15. 15

    When 10 minutes of cooking time is left, remove the cover and.

16. 16

    allow to brown!