| 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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