Venison Au Vin

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!