Venison Chops with Rice & Tomatos

Name: Venison Chops with Rice and Tomatos
Cook time: P1H
Total time: P6H
Yield: 6
Cuisine: Fusion
Ingredients: venison; onions; rice; tomatoes; green bell peppers; tomatoes, canned; salt and black pepper; garlic cloves; sauterne; angostura bitters; water; lemon

Submitted by ajsarver

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

6 hrs

Ingredients

EACH VENISON
chops, 1-inch thick *

EACH ONIONS
medium

RICE
white, cooked *

EACH TOMATOES
large, fresh

EACH GREEN BELL PEPPERS
large

CANS TOMATOES, CANNED

X SALT AND BLACK PEPPER
to taste *

EACH GARLIC CLOVES
miced

CUP SAUTERNE
wine *

TEASPOON ANGOSTURA BITTERS *

CUPS WATER

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.