|Venison||1 Pound, cut in 1-inch cubes (boneless)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Catsup||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon (packed)|
|Worcestershire sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Rice||2 Cup (32 tbs) (Hot cooked)|
Cook bacon till crisp; drain, reserving drippings.
Crumble bacon; set aside.
Cook meat and onion in drippings till meat is browned.
Drain; set aside.
In saucepan combine catsup, vinegar, sugar, Worcestershire, garlic,1/2 cup water, 1 teaspoon salt, and 1/8 teaspoon pepper.
Stir in venison, onion, and bacon.
Cover; cook till venison is tender, 45 to 55 minutes