Venison Au Vin (Venison Au Vin)

Directions

Mix the wine vinegar, water, salt, and ½ tspn of the worcestershire sauce.

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

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

Add the garlic and onions.

Sauté until onions are clear.

Meanwhile rub meat with salt, the cayenne flakes, and 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 ½ hour then add the wine and 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.