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| 6 | each | venison | chops, 1-inch thick |
| 1 | each | onion | medium |
| rice | white, cooked | ||
| 1 | each | tomato | large, fresh |
| 1 | each | green bell pepper | large |
| 2 | cans | tomatoes, canned | |
| 1 | x | salt and black pepper | to taste |
| 1 | each | garlic clove | miced |
| 1 | cup | sauterne | wine |
| 1 | teaspoon | angostura bitters | |
| 2 | cups | water | |
| 1 | x | lemon | juice of |
Mix the wine, water and lemon juice together and pour over chops.
Cover, and marinate in the fridge for 4-8 hours.
Brown the chops in a large skillet after seasoning with the salt and pepper.
Place each chop on the bottom of a large baking dish.
Cut the green pepper into 1/4 inch 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 and garlic and season with salt and pepper.
Pour these around the chops. Cover and steam for 1 hour in 375 degree F oven.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 3.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 6% | Vitamin C | 44% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This past Thanksgiving, I went to the annual holiday dinner my whole family attends. Everything seemed to be the same, aunt and uncles were sharing stories,...
WOW! I've never herd of enchiladas with wine in the recipe! That is very interesting! I am sure to try this one!
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