---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Main dish
       Yield: 46 servings
       1    Venison roast (4-6 lbs)
            Or 4 steaks
       2    Bay leaves
     1/4 c  Red wine vinegar
       2 c  Claret wine
       1    Salt to taste
   3 1/2 T  Olive oil
       2 cn Cream of mushroom soup (8oz)
   1 1/2 c  Water
       1    Clove garlic minced
       2    Medium onions chopped
   1 1/2 t  Worcestershire sauce
   Mix the wine vinegar, water, salt, & 1/2 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 1/2 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!