2 lb. cubed venison
1/4 c. butter
1 c. diced carrots
1 large onion, diced
2 stalks celery, chopped
3 large potatoes, diced
2 cans cream of mushroom soup
2 c. water
1 tsp. each: salt, pepper and garlic powder
2 beef bouillon cubes

Dissolve cubes in small amount of water. Brown venison in butter. Add rest of ingredients and cook until done.