My Recipes

Title: Tabasco Classic - Venison Chops Marchand de Muscadine ***

User: nnss


Categories: hot, tabasco, venison, game

amount unit name
8 venison chops, 4 ounces each
1 1/4 TS tabasco pepper sauce
1/4 LB butter or margarine, soften
1 TB vegetable oil
1/2 C sliced green onions
1 C dry white wine
1/2 C muscadine jelly
1/4 TS salt
chopped fresh parsley


Avery Island and the country around it abound in game, especially wild
ducks and geese, snipe, woodcock, doves and deer. We age our venison
for at least four weeks and cook it rare. We use muscadine jelly
from Callaway Gardens for our sauce, but you can use any flavorful
fruit jelly, such as grape or guava.
~-- Season the chops with 1 teaspoon of the Tabasco sauce and
sprinkle them with salt. In a large skillet, melt 1 tablespoon of
the butter and the oil over medium-high heat. In two batches, cook
the chops for 5 minutes, turning once, and remove to a warm platter.
Melt 2 tablespoons of the butter in the same skillet. Add the green
onions and cook, stirring frequently, for 3 minutes, or until tender.
Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2
cup. Stir in the jelly until it is melted. Add the remaining 1/4
teaspoon Tabasco sauce and salt to taste. Remove from the heat.
Stir in the remaining 5 tablespoons butter, a tablespoon at a time,
until the sauce is slightly thickened. Serve over the chops.
Sprinkle with parsley.
From: The Tabasco Cookbook.