Recipe - Venison Chops With Marchand De Muscadine Sauce

8 4ounce venison chops; about
1/2in. thick
1 teaspoon TABASCO pepper sauce
Salt
8 tablespoon Butter or margarine;
softened, divided
1 tablespoon Vegetable oil
One half cup Sliced green onions
1 cup Dry red wine
One half cup Muscadine or grape jelly
One fourth teaspoon TABASCO pepper sauce
One fourth teaspoon Salt

Season chops with 1 teaspoon TABASCO sauce; sprinkle with salt.

In large skillet, over medium high heat, melt 1 tablespoon butter; add oil.
Place chops in pan, 4 at a time; cook 5 minutes turning once. Remove to
serving platter; keep warm.

In same skillet, melt 2 tablespoons butter. Add green onions. Stirring
frequently, cook 3 minutes or until tender. Stir in wine. Bring to a boil
and boil rapidly until reduced to One half cup.

Stir in jelly until melted. Add One fourth teaspoon TABASCO sauce and salt. Remove
from heat.

Stir in oneatatime 5 remaining tablespoons butter until sauce is
slightly thickened. Serve over chops. Sprinkle with parsley, if desired.

Makes 4 servings.

From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter.
Used by permission of Clarkson Potter/Publishers.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 9, 1998