Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to
coat. Heat shortening to hot, fry venison quickly, remove from pan. Add bell
pepper and onions; cook until tender. Drain off shortening. Return venison to
pan. Add mushroom soup, water, soy sauce, and hot sauce. Stir to mix thoroughly;
cover with a lid and simmer approx. 1-2 hours. Serve over rice.