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Venison au vin

Yield: 46 Servings

Ingredients:

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

Instructions:

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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