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2 tbsp. butter
1 med. onion,sliced
1 green pepper, sliced
1/2 lb. sliced mushrooms
1 1/2 lbs. sliced venison
2 tbsp. 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


Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon 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.

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