3 lg Onions, diced

1 lg Green pepper, diced

1 cn 16 oz. tomatoes

2 ts Salt

1/3 ts Chili powder

1 sm Red pepper, diced

1/2 c Chopped chiles (optional)

Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking.

Directions:

Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently.