Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Venison roast(4-6 lbs) 3 1/2 tb Olive oil
Or 4 steaks 2 cn Cream of mushroom soup(8oz)
2 Bay leaves 1 1/2 c Water
1/4 c Red wine vinegar 1 Clove garlic minced
2 c Claret wine 2 Medium onions chopped
1 Salt to taste 1 1/2 ts 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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