- 1-2 lbs. cubed venison
- 2 large yellow onions
- 2 large green peppers
- 3 cups ketchup
- 1 cup cream sherry
Cut veggies into large pieces but still bite size.
Brown venison using a couple of tablespoons of oil (I prefer olive).
Put all ingredients into a stock pot.
Salt and pepper to taste.
Let simmer covered for a couple of hours, stirring occasionally.
Serve over rice.