Venison chops with marchand de muscadine sauce

4 Servings

Ingredients

Quantity Ingredient
8 4-ounce venison chops; about 1/2-in. thick
1 teaspoon TABASCO pepper sauce
Salt
8 tablespoons Butter or margarine; softened, divided
1 tablespoon Vegetable oil
½ cup Sliced green onions
1 cup Dry red wine
½ cup Muscadine or grape jelly
¼ teaspoon TABASCO pepper sauce
¼ teaspoon Salt

Directions

Season chops with 1 teaspoon TABASCO sauce; sprinkle with salt.

In large skillet, over medium high heat, melt 1 tablespoon butter; add oil.

Place chops in pan, 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm.

In same skillet, melt 2 tablespoons butter. Add green onions. Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to a boil and boil rapidly until reduced to ½ cup.

Stir in jelly until melted. Add ¼ teaspoon TABASCO sauce and salt. Remove from heat.

Stir in one-at-a-time 5 remaining tablespoons butter until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired.

Makes 4 servings.

>From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter.

Used by permission of Clarkson Potter/Publishers.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998

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