2 lbs. boneless venison
1/2 lb. bacon
1 c. chopped onion
2 cloves minced garlic
1 c. ketchup
1/2 c. red wine vinegar
1/4 c. Worcestershire sauce
1/4 c. brown sugar
Rice, salt and pepper

Cut venison in 1 inch cubes, cook bacon, remove from pan, crumble and set aside. In large bowl, mix together all ingredients but rice. Salt and pepper to taste. Drain venison and brown in bacon drippings. Pour liquid and drippings off and add bowlful of ingredients to venison.

Stir well, cover tightly and simmer about 1 hour or until tender. Stir occasionally and serve over rice. 4 cups water to 2 cups rice.