Venison Chops (Marchand De Muscadine) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||||
| INGREDIENTS: | ||
| 8 4-ounce venison chops, about 1/2 inch thick | 1-1/4 teaspoons Tabasco pepper sauce | salt |
| 1/2 cup (1 stick) butter or margarine, softened | 1 tablespoon vegetable oil | 1/2 cup sliced green onions |
| 1 cup dry red wine | 1/2 cup muscadine jelly | 1/4 teaspoon salt |
| chopped fresh parsley | ||
| 1 | Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them with salt. in a large skillet, melt 1 tablespoon of the butter and the oil over medium-high heat. In two batches, cook the chops for 5 minutes, turning once, and remove to a warm serving platter. |
| 2 | Melt 2 tablespoons of the butter in the same skillet. Add the green onions and cook, stirring frequently, for 3 minutes, or until tender. Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2 cup. Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon Tabasco sauce and salt to taste. Remove from the heat. Stir in the remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is slightly thickened. Serve over the chops. Sprinkle with parsley. |