Venison Chops with Wild Rice

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VENISON CHOPS WITH WILD RICE"Recipe"

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"Recipe"

3 pounds venison chops
8 ounces currant jelly
1/2 cup sherry
1/2 teaspoon dry mustard
2 tablespoons butter
Salt and pepper, to taste

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Directions

Cut chops about 1 inch thick. Broil until nicely browned and almost done, then place into a casserole. Mix together jelly, sherry, mustard and butter. Pour over the chops. Sprinkle with salt and pepper. Cover casserole and bake at 375 degrees F for about 1/2 hour.
To serve, put a mound of hot and fluffy wild rice in the center of a hot platter. Stand the chops around this. Pour sauce from the casserole over the rice and serve hot.

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Previous Recipes Cheddar-FilledVenisonRolls Readmore... Sweet&SourAntelope Readmore... TomatoGoulashforaCrowd Readmore... Maryellen's Elk Chili Readmore... Italian Meat Pies Readmore...

Previous Recipes

Cheddar-FilledVenisonRolls
Readmore...

Sweet&SourAntelope
Readmore...

TomatoGoulashforaCrowd
Readmore...

Maryellen's Elk Chili
Readmore...

Italian Meat Pies
Readmore...