---------- Recipe via Meal-Master (tm) v8.02
  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.