Venison Au Vin (venison Au Vin)

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Title: VENISON AU VIN (VENISON AU VIN)
Categories: Meats, Main dish
Yield: 46 servings

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 T 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 t 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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