2 lbs. stew venison
Bacon drippings for frying
1 (10 1/2 oz.) can beef bouillon
1 (8 oz.) can tomato sauce
2 cloves garlic, minced
5 potatoes, cubed
3 carrots, cubed
2 tsp. Worcestershire sauce
Salt & pepper to taste

In Dutch oven, brown stew meat in bacon grease. Add onion, half of beef bouillon, tomato sauce and garlic. Cover and simmer until onion is tender. Place the remaining ingredients in Dutch oven and cook slowly until potatoes are tender.