1 1/2 lb Venison

      1    Marinade recipe for game

           All-purpose flour
    1/4 c  Vegetable shortening

      1 cn Mushrooms 6oz

      1    Onion, finely chopped

      1    Garlic clove, pressed

      1 cn Cream of tomato soup

    1/4 ts Hot sauce

      1 tb Worcestershire sauce

    1/2 ts Salt

  1 1/2 c  Sour cream

  Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite
  marinade over; marinate several hours, turning occasionally. Drain off
  marinade. Dredge venison with flour; brown in the hot shortening in iron
  skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and
  mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce,
  Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour
  and stir occasionally. Stir in sour cream just before serving; heat through
  but do not boil. Serve over rice or mashed potatoes. One-quarter pound
  fresh mushrooms, sliced and sauted in butter, can be substituted for the
  canned mushrooms. Serve.