Yield: 46 Servings
Measure | Ingredient |
---|---|
1 \N | Venison roast(4-6 lbs) |
\N \N | Or 4 steaks |
2 \N | Bay leaves |
¼ cup | Red wine vinegar |
2 cups | Claret wine |
1 \N | Salt to taste |
3½ tablespoon | Olive oil |
2 cans | Cream of mushroom soup(8oz) |
1½ cup | Water |
1 \N | Clove garlic minced |
2 \N | Medium onions chopped |
1½ teaspoon | Worcestershire sauce |
Mix the wine vinegar, water, salt, & ½ 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 ½ 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!