Venison au vin

1. Mixi the wine vinegar, water, salt, & ½ 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. Sautei until onions are clear.
6. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce.
7. Place the venison into the pan and add the 2 cans of cream of mushroom soup.
8. Cover and place in a preheated 325 °F oven.
9. Cook for ½ hour then add the wine & the bay leaves.
10. Cook for 2 more hours being sure to baste the meat every 20-30 minutes.
11. When 10 minutes of cooking time is left, remove the cover and allow to brown!.