Venison Chops with Rice & Tomatoes
Yield
6 servingsPrep
45 minCook
1 hrsReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
venison
1 inch chops |
*
|
| 1 | medium |
onions
sliced |
|
| 2 | cups |
rice
white, cooked |
|
| 1 | large |
tomatoes
fresh |
|
| 1 | large |
green bell peppers
|
|
| 2 | cans |
tomatoes, canned
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
wine
sauterne |
*
|
| 1 | teaspoon |
angostura bitters
|
* |
| 2 | cups |
water
|
|
| 1 | x |
lemon juice
juice of 1 lemon |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
venison
1 inch chops |
*
|
| 1 | medium |
onions
sliced |
|
| 473 | ml |
rice
white, cooked |
|
| 1 | large |
tomatoes
fresh |
|
| 1 | large |
green bell peppers
|
|
| 2 | cans |
tomatoes, canned
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
wine
sauterne |
*
|
| 5 | ml |
angostura bitters
|
* |
| 473 | ml |
water
|
|
| 1 | x |
lemon juice
juice of 1 lemon |
*
|
Directions
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.
