Venison chops with rice and 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 | |
1 | Salt & pepper to taste | |
1 | Clove garlic minced | |
1 | cup | Sauterne wine |
1 | teaspoon | Angostura bitters |
2 | cups | 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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini