Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 1-inch venison chops Salt pepper to taste
1 md Onion; sliced Clove garlic; minced
2 c Cooked white rice 1 c Sauterne wine
1 lg Fresh tomato 1 ts Angostura bitters
1 lg Green Bell pepper 2 c Water
2 #3 cans tomatos 1 Lemon (juice only)

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.

Venison chops, or any others for that matter, are excellent when
fixed this way. It is another Cajun recipe that I have had passed to
me by relatives from Louisiana. Enjoy-

Courtesy of Don Houston

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