2 lb. venison, cubed
1/2 lb. bacon, cooked crisp and crumbled
2 cloves garlic, minced
1 c. onion, chopped fine
1 c. ketchup
1/2. c. red wine vinegar
1/4 c. Worcestershire sauce
Cook bacon until crisp, crumble and set aside.
Reserve drippings, brown venison in it.
Add rest of ingredients to pan and simmer 1 hour.
Serve over rice.
We've tried this one and it's very good. Found it in the Peace Lutheran Centennial Cookbook 2005.