| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 6 | Servings | |
INGREDIENTS
| 6 | 1-inch venison chops | |
| 1 | Medium onion sliced | |
| 2 | c | 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 | c | Sauterne wine |
| 1 | ts | Angostura bitters |
| 2 | c | Water |
| 1 | Juice of 1 lemon |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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