2 lbs. boneless venison
6 slices bacon
1 c. chopped onions
2 cloves minced garlic
1 c. ketchup
1/2 c. red wine vinegar
1/4 c. Worcestershire sauce
1/4 c. brown sugar
1 tbsp. salt
1/8 tsp. pepper

Cut venison into pieces no larger than 1 inch cubes. In the bottom of a Dutch oven, cook bacon until crisp. Remove bacon; crumble and set aside. Brown venison in bacon drippings. In a bowl, mix all ingredients. Stir well. Cover tightly and simmer about 1 hour or until tender. Stir occasionally. Add a little water, if necessary. Serve over cooked rice.

I have also used beef, pork, and chicken in this recipe instead of venison. Any kind of meat makes a delicious dish. All you need to add is a salad and dessert for a complete meal.