Venison Pepper Stew

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.

Bill Engeman

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