2 lb. venison, cut into 1 inch pieces
2 tbsp. butter
1 pkg. dry onion soup mix
4 c. water
2 tbsp. chopped parsley
1/4 tsp. garlic powder
Dash of pepper
1/4 tsp. oregano
1/2 c. sour cream

Brown venison cubes in 2 tablespoon butter. Stir in a package of dry onion soup mix. Add the 4 cups of water, parsley, garlic powder, pepper and oregano.

Bring to boil, turn heat down to low and cook gently about 1 1/2 hours. When meat is tender and sour cream. Do this by first taking a little hot sauce from the meat and stirring it into the sour cream, then stirring all back into meat mixture. Blend 1/4 cup cornstarch in a little cold water until smooth, stir into meat mixture and cook until sauce thickens. Serve over noodles or rice.