2 slices bacon
1 lb. boneless venison, cut in 1-inch cubes
1/2 c. chopped onion
1/2 c. catsup
1/4 c. red wine vinegar
2 tbsp. packed brown sugar
2 tbsp. Worcestershire sauce
1 clove garlic, minced
hot cooked rice

Cook bacon until crisp; drain, reserving drippings. Crumble bacon; set aside. Cook meat and onion in drippings until meat is browned. Drain; set aside. In saucepan, combine catsup, vinegar, sugar, Worcestershire, garlic, 1/2 cup water, 1 teaspoon salt and 1/8 teaspoon pepper. Stir in venison, onion and bacon. Cover; cook until venison is tender, 45 to 55 minutes. Serve on rice.

Serves 4.