Number Served: 4 to 6 Ingredients: 1 pound Elk or venison 3 tablespoons flour 3  tablespoons vegetable oil 4 cups beef broth 2 large onions, chopped 3 cloves garlic, minced 1 - 8 ounce can Spicy Tomato Sauce 1 can Cream of Mushroom Soup (and 2 cans of water) 1 stalk celery, chopped 1 large carrot, chopped 3 large mushrooms, sliced 1 cup macaroni Directions: Cut meat into 3/4 inch cubes.  Dredge in 3 tablespoons seasoned flour.   Brown in cooking pot.   Add remaining flour from dredge.  Add beef broth or stock.   Add onion, garlic, and tomato sauce.   Cook on low 1 to 2 hours until meat is tender. Add celery, carrot, mushrooms, macaroni, and Cream of Mushroom soup.   Simmer until carrots are tender (about 30 minutes). Notes & Variations: Serve with toast, biscuits, or crackers. Contributor: Mike Estes, RRGC