1-2 lbs. lean venison stew meat, cut into bite-size pieces
2 tbsp. butter
1 lg. onion, chopped
1 c. water
4 lg. potatoes, pared and thinly sliced
1 c. sour cream
1 1/4 c. milk
1 can cream of mushroom soup
Salt and pepper to taste
1 c. shredded cheddar cheese
1 1/4 c. Wheaties cereal, crushed

Heat oven to 350 degrees. Melt butter in large skillet. Cook and stir meat and onion in butter until meat is brown and onion tender. Add water, heat to boiling. Reduce heat, cover and simmer 50 minutes.

Pour meat mixture into ungreased baking dish (9x13). Arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 1/2 hours or until potatoes are tender. Serves 8.