Categories: Meats, Main dish 
      Yield: 6 servings 
  
  1 1/2 lb Venison 
      1    Marinade recipe for game 
           All-purpose flour 
    1/4 c  Vegetable shortening 
      1 cn Mushrooms 6oz 
      1    Onion, finely chopped 
      1    Garlic clove, pressed 
      1 cn Cream of tomato soup 
    1/4 ts Hot sauce 
      1 tb Worcestershire sauce 
    1/2 ts Salt 
  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.