1/2 pint port venison
3 (10 ounce) cans condensed cream of mushroom soup
1/2 onion, finely chopped
2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, saute the venison and saute until browned. Add the soup and onion to the pan and simmer completely.
Pour in the tomatoes and thyme salt and ground black pepper, and simmer until warmed through, about 15 minutes.