1 tablespoon vegetable oil
1 pound ground venison
4 pounds sausage
1 (16 ounce) can tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef bouillon
In a medium skillet melt the oil and place ground venison and sausage in an 8x8 inch serving dish. Pour tomato soup and cream of mushroom soup over all and mix well. Return to pan with soups. Cook over medium-high heat until evenly brown. Toss with beef bouillon to cook and stir until liquefied.