Venison Chops W/ Rice & Tomatos Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: 1-inch venison chops,
1 Medium: onion sliced,
2 cup: 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 cup: Sauterne wine,
1 tsp: Angostura bitters,
2 cup: Water,
1: Juice of 1 lemon,
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 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.
Source from luhu.jp
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.
Source from luhu.jp