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 t Angostura bitters
2 c Water
1 Juice of 1 lemon
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.
