Venison Chops with Rice & Tomatos

Here’s a one-pan venison dinner that looks impressive but practically assembles itself.

Thick chops marinate in sauterne wine, lemon juice, and water for up to 8 hours, getting tender and picking up a subtle citrus note.

After a hard sear, each chop becomes the foundation for a neat little stack: a green pepper ring holds a mound of cooked rice, then onion and a slice of ripe tomato go on top.

Chunky canned tomatoes with garlic and a teaspoon of Angostura bitters create the braising liquid that bubbles around everything in a covered dish for an hour.

When the lid comes off, you’ve got a complete meal that practically plates itself.

Pro Tips

• Sauterne is a sweet white wine. Its sweetness balances the gaminess of the venison and complements the tomatoes.
• Don’t skip the Angostura bitters. That single teaspoon adds a warm, spiced depth that makes the tomato sauce taste like it simmered all day.
• Sear the chops hard and fast before assembling. The crust locks in flavor and adds texture that survives the braising.
• Let the dish rest for 5 minutes after pulling it from the oven. The juices settle and the stacks hold together better for serving.