Venison Stroganoff

1/2 cup vegetable oil 
2 lbs. boned venison, cut into 1 inch cubes 
1/4 cup flour 
1 envelope onion soup mix 
3 cups water 
1 can condensed cream of mushroom soup 
6 tbsp. ketchup 

Begin by heating vegetable oil in a heavy skillet. 
Shake meat in flour to coat. 
The saute venison cubes until browned. 
Add soup mix and water. 
Place cover on skillet and simmer venison 1 hour or more until meat is tender. 
Finally add cream of mushroom soup and ketchup; heat thoroughly, and serve over noodles 
or rice.