Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Venison 1 Garlic clove, pressed
1 Marinade recipe for game 1 cn Cream of tomato soup
All-purpose flour 1/4 ts Hot sauce
1/4 c Vegetable shortening 1 tb Worcestershire sauce
1 cn Mushrooms 6oz 1/2 ts Salt
1 Onion, finely chopped 1 1/2 c Sour cream

Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your
favorite marinade over; marinate several hours, turning occasionally.
Drain off marinade. Dredge venison with flour; brown in the hot
shortening in iron skillet. Drain mushrooms and reserve liquid. Add
onion, garlic, and mushrooms to venison. Combine soup, reserved
mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into
venison mixture. Simmer 1 hour and stir occasionally. Stir in sour
cream just before serving; heat through but do not boil. Serve over
rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced
and sauted in butter, can be substituted for the canned mushrooms.
Serve.

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