Venison Chops with Wild Rice

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

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.