ATVPT

Prepared by chef Michael Saunders

3 strips bacon, sliced

½ each, medium-size, diced: yellow onion, red and green bell peppers and jalapeño (seeded and minced)

2 cups sliced portobello mushrooms

2 tablespoons chili powder

1 teaspoon all-purpose flour

½ teaspoon ground cumin

2 cups beef stock or consommé

½ cup dark red wine (such as cabernet sauvignon)

¼ cup dry sherry

1 cup whipping cream

Salt, freshly ground black pepper and cayenne pepper, to taste

Sauté bacon in venison pan drippings. Add onion, bell peppers, jalapeño and mushrooms; sauté until translucent. Sprinkle with chili powder, flour and cumin and stir well. Add stock, wine and sherry; bring to a boil. Reduce heat and simmer a few minutes, then stir in cream. Heat, but do not boil. Season with salt, black pepper and cayenne pepper. Use as directed above.