1/2 lb. bacon, crisp well & crumble
1 c onion chopped
2 cloves garlic minced
1 c ketchup
1/2 c red wine vinegar
1/4 c worcestershire sauce
1/2 c brown sugar
2 lb. venison, cut into 1-inch cubes

Crisp bacon, set on paper towels to drain then crumble. Place the venison in the hot bacon grease and brown quickly. Add everything to the venison and simmer 1 hour. Then serve over rice.