Venison Chops with Rice and Tomatoes
1 inch chops
green bell peppers
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.