Side Pannel
Venison Chops With Rice and Tomatos
Venison Chops With Rice and Tomatos
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish
Ingredients List
- 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
Directions
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.
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.
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