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Venison Chops with Rice and Tomatoes













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


6 each venison
1 inch chops
1 medium onions
2 cups rice
white, cooked
1 large tomatoes
1 large green bell peppers
2 cans tomatoes, canned
1 x salt
to taste
1 x black pepper
to taste
1 clove garlic
1 cup wine
1 teaspoon angostura bitters
2 cups water
1 x lemon juice
juice of 1 lemon


Mix the wine, water, and lemon juice together.

Pour over the chops, cover, and marinate in the fridge for 4 to 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 ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 2542% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 10%
Sugars g
Protein 11g
Vitamin A 9% Vitamin C 55%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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