Venison Vegetable Soup

You could substitute beef in this, if you don't like venison.

3/4 pound venison, cubed

1 tablespoon vegetable oil

1 cup diced onion

1 package (16 ounces) frozen mixed vegetables

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cups cubed peeled potatoes

2 cups water

1 tablespoon sugar

2 teaspoon beef bouillon granules

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon hot pepper sauce

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.