Recipe - Venison Au Vin (Venison Au Vin)

1 Venison roast(46 lbs)
Or 4 steaks
2 Bay leaves
One fourth cup Red wine vinegar
2 cup Claret wine
1 Salt to taste
3 One half tablespoon Olive oil
2 cn Cream of mushroom soup(8oz)
1 One half cup Water
1 Clove garlic minced
2 Medium onions chopped
1 One half teaspoon Worcestershire sauce

Mix the wine vinegar, water, salt, & One half 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 One half hour then add the wine & the
Bay leaves. Cook for 2 more hours being sure to baste the meat every 2030
minutes. When 10 minutes of cooking time is left, remove the cover and
allow to brown!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini