In a large sauté pan, heat the oil and brown the venison. Add the onion and green pepper and sauté until the onions are translucent. Stir in the clams, garlic, and tomatoes; bring to a slow boil. Reduce heat to low and slowly stir in the sour cream and heavy cream. Add the hot sauce and season with salt and pepper.
Serve over hot buttered noodles.
Serves 4 to 6.