Venison Chops with Wild Rice

Ingredients

• 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

Instructions

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