Venison Chops with Rice & Tomatos
Yield
6 servingsPrep
30 minCook
60 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
venison
chops, 1-inch thick |
*
|
| 1 | each |
onions
medium |
|
|
rice
white, cooked |
*
|
||
| 1 | each |
tomatoes
large, fresh |
|
| 1 | each |
green bell peppers
large |
|
| 2 | cans |
tomatoes, canned
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
garlic cloves
miced |
|
| 1 | cup |
sauterne
wine |
* |
| 1 | teaspoon |
angostura bitters
|
* |
| 2 | cups |
water
|
|
| 1 | x |
lemon
juice of |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
venison
chops, 1-inch thick |
*
|
| 1 | each |
onions
medium |
|
| 0 |
rice
white, cooked |
*
|
|
| 1 | each |
tomatoes
large, fresh |
|
| 1 | each |
green bell peppers
large |
|
| 2 | cans |
tomatoes, canned
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
garlic cloves
miced |
|
| 237 | ml |
sauterne
wine |
* |
| 5 | ml |
angostura bitters
|
* |
| 473 | ml |
water
|
|
| 1 | x |
lemon
juice of |
*
|
Directions
Mix the wine, water and lemon juice together and pour over 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.
