| 1 | Mix the wine vinegar, water, salt, & ?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 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 ?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! |
