| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tabasco | 4 | Servings | |
INGREDIENTS
| 8 | 4-ounce venison chops, about | |
| 1/2-in. thick | ||
| 1 | t | TABASCO pepper sauce |
| Salt | ||
| 8 | T | Butter or margarine |
| softened divided | ||
| 1 | T | Vegetable oil |
| 1/2 | c | Sliced green onions |
| 1 | c | Dry red wine |
| 1/2 | c | Muscadine or grape jelly |
| 1/4 | t | TABASCO pepper sauce |
| 1/4 | t | 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 <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 234
Total Fat: 26.6g
Cholesterol: 61.1mg
Sodium: 237.2mg
Potassium: 66.5mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g