| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Tabasco |
4 |
Servings |
INGREDIENTS
| 8 |
|
4-ounce venison chops; about 1/2-in. thick |
| 1 |
ts |
TABASCO pepper sauce |
|
|
Salt |
| 8 |
tb |
Butter or margarine; softened, divided |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Sliced green onions |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Muscadine or grape jelly |
| 1/4 |
ts |
TABASCO pepper sauce |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
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 1/2 cup.
Stir in jelly until melted. Add 1/4 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@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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