Place a cast iron pan on medium-high heat. Rub venison cubs with vegetable oil and place in the hot skillet. Sprinkle with the garlic and onion powder. Just sear the outside of the meat, which takes approximately 1 to 2 minutes on each side.
Dissolve the beef base in the 3/4 cup hot water. Add this to the steak in the skillet along with the dry onion soup. Mix well and add the onions and mushrooms.
Cover and cook for 35 to 45 minutes
, or until the vegetables are tender and the venison is cooked to your preference.
When the meat is cooked to your liking, mix the hot water and flour together. Add to the skillet and bring to a boil; simmering until thickened. Serve over mashed potatoes or rice. Shown with quartered potatoes and carrots.
You may also add 1/2 cup sour cream to this - making it taste more like stroganoff; serving over buttered noodles.