Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 1-inch venison chops
1 Medium onion sliced
2 c Cooked white rice
1 Large fresh tomato
1 Large green Bell pepper
2 #3 cans tomatos
1 Salt pepper to taste
1 Clove garlic minced
1 c Sauterne wine
1 ts Angostura bitters
2 c Water
1 Juice of 1 lemon

Mix the wine, water, lemon juice together. Pour over the chops,
cover, marinate in the fridge for 4-8 hours. Brown the chops in a
large skillet after seasoning with the salt pepper. Place each chop
on the bottom of a large baking dish. Cut the green pepper into 1/4"
thick rings. Place on top of each chop. Put a scoop of rice in each
ring. Top with a slice of onion and top each with a slice of tomato.
Dump the canned tomatos into a bowl and chop them into small chunks.
Add the bitters garlic and season with salt pepper. Pour these
around the chops. Cover steam for 1 hour in 375 degree F oven.

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