Mix the wine vinegar, water, salt, & half 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 cayenne 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 160ºC oven. Cook for half 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!