• 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.