Venison Vegetable Soup

1 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer for 3 hours or until meat is tender and soup is thickened. Adjust spices as necessary.