2 lb. pkg. ground venison burger
1 lg. can stewed tomatoes
1 pkg. dry onion soup mix
1 can tomato soup
1 sm. diced onion
1 tsp. salt
1 tsp. pepper
1 c. water
1 (8 oz.) pkg. cooked elbow macaroni

Brown hamburger and onion, salt and pepper, drain. In large Dutch oven mix burger, stewed tomatoes, both soups and water. Bring to a boil and then simmer for 30 minutes, stirring often to avoid burning. (Extra water may be added to reach desired consistency.) Mix in cooked macaroni, let set 5 minutes.