Name: Venison Chops with Marchand De Muscadine Sauce
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

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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 <[email protected]>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]>
on Apr 9, 1998

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