From Good Harbor Vineyards, Lake Leelanau
2 pounds venison steaks, cut into serving pieces
1 package dry onion soup mix
2 cups Good Harbor Dry Red wine
1 can (16 ounces) tomato sauce
2 bay leaves
salt and pepper
2 teaspoons spaghetti seasonings (oregano, etc.)
Cover meat with flour, then brown on both sides in oil. Drain. Combine wine, tomato sauce, soup mix and seasonings. then pour over meat. Bring mixture to a boil, reduce heat. and simmer covered until tender (about 2 hours). Add more wine and water if sauce gets to thick. May cook for 2 hours in a slow cooker if desired.
Serve with Good Harbor Foch or other dry Michigan red wine.