Venison chops w/ rice & tomatos

6 servings

Ingredients

Quantity Ingredient
6 1-inch venison chops
1 medium Onion; sliced
2 cups Cooked white rice
1 large Fresh tomato
1 large Green Bell pepper
2 #3 cans tomatos
Salt & pepper to taste
Clove garlic; minced
1 cup Sauterne wine
1 teaspoon Angostura bitters
2 cups Water
1 Lemon (juice only)

Directions

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 ¼" 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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