Venison Chops with Rice & Tomatoes

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.