Directions
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.

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