1 lb. venison, chopped
1 lg. onion, chopped
2 bouillon cubes
1/2 pkg. Lipton onion
1 tbsp. vinegar
1 tbsp. catsup
1 (10 oz.) sour cream
1 pkg. fresh mushrooms
1 clove garlic
2 tbsp. Worcestershire
3 tbsp. oil
1/2 c. water

Simmer onion, garlic and mushrooms until done. Brown venison. Add bouillon, Lipton soup, water, vinegar and catsup. Cook for 20-30 minutes over medium heat. Add sour cream. Simmer for 10 minutes and serve. Serves 6.