Venison Tulips - cooking recipe

Ingredients

3 lb. venison
2 (8 oz.) pkg. frozen, chopped spinach
1/4 lb. sliced, fresh mushrooms
6 jumbo mushroom caps (1 per tulip)
1 1/2 c. olive oil
1 c. real apple juice
1/3 lb. bacon
9 Tbsp. butter
4 oz. slivered almonds
3/4 c. chopped shallots or onion
1/2 clove fresh garlic
4 Tbsp. Worcestershire sauce
3 Tbsp. rosemary leaves
2 Tbsp. black pepper
2 Tbsp. salt
1/4 tsp. garlic powder

Preparation

Cut venison into 1/3-inch strips, about 6 to 7-inches long, an inch or so wide.