2 tsp. butter

1 med. onion, sliced

1 green pepper, sliced

1/2 lb. sliced mushrooms

1 1/2 lbs. sliced venison

2 Tsp.. butter

1/2 tsp. garlic powder

1/4 C. soy sauce

1/2 C. beef stock

1 tsp. tomato puree

1/3 C. cold water

1 1/2 tsp. cornstarch

 

 Sauté onion, green pepper and mushrooms in 1 T. butter. Remove. Sauté venison and garlic in 1 T. butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.