Venison Au Vin

This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine.

• Ready In: 10 hrs 30 mins
• Serves: 4-6

Ingredients

• 1 (4 -6 lb)  venison roast or 4 (1 lb)  venison steak
• 2  bay leaves
• 1⁄4 cup red wine vinegar
• 2  cups  claret wine
•  salt
• 3 1⁄2 tablespoons olive oil
• 2 (8 ounce) cans  cream of mushroom soup
• 1 1⁄2 cups water
• 1  garlic clove, minced
• 2  medium onions, chopped
• 1 1⁄2 teaspoons Worcestershire sauce

Directions

1. Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.
2. Pour this over the venison, cover, & refrigerate overnight or 8+ hours.
3. Cover the bottom of a pan with the olive oil and heat over a medium heat.
4. Add the garlic & onions.
5. Saute until onions are clear.
6. Meanwhile rub meat.
7. with salt, the cay- enne flakes, & worcestershire sauce.
8. Place the venison.
9. into the pan and add the 2 cans of cream of mushroom soup.
10. Cover and place.
11. in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the.
12. Bay leaves.
13. Cook for 2 more hours being sure to baste the meat every 20-30.
14. minutes.
15. When 10 minutes of cooking time is left, remove the cover and.
16. allow to brown!