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! ---------------------------------------------------------------------------
Nutrition
Ingredients
