Wild Game Recipes
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
- 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.