Recipe: Venison Chops

Kay-here are a couple recipes
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Red Whiskey Deer Chops
6 venison chops 3/4" thick
1 tsp.hot mustard
1 onion, finely chopped
Dash of Worcestershire sauce
Tarragon vinegar
Chili sauce
Dash of tabasco sauce
1/2 cup bourbon whiskey

Cover chops with onion. Add vinegar to cover chops by 1/4" in an iron
skillet. Simmer until chops are tender. Combine remaining ingrediants,
except whiskey and cook at low heat, stirring occasionally until thick.
Add more vinegar and chili sauce if needed. When the sauce is thick
enough, spread generously on both sides of chops. Place in a shallow pan
and pour bourbon over them. Bake uncovered at 350 degrees for 1/2 hour.
Baste occasionally. Serves 3
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Apple-Currant Stuffed Venison Chops

6 venison chops, cut 1 1/4" to 1 1/2 " thick
1 1/2 cups garlic croutons
1/2 cup apple, chopped
1/2 cup Cheddar cheese, shredded
2 Tbsp. dried currents
2 Tbsp. Butter, melted
2 Tbsp. orange juice
1/4 tsp. salt
1/8 tsp. cinnamon
Apple--Orange Cranberry Liqueur Sauce

Preheat oven to 350 degrees. Cut a pocket in the side of each venison chop. Mix
together the croutons, apple, cheese and currants. In another bowl, combine melted
Butter, orange juice, salt and cinnamon. Pour butter mixture over the
crouton mixture and mix gently. Lightly stuff the venison chops with the
butter-crouton mixture. Place the stuffed chops in a shallow baking pan and bake
uncovered for 1 hour. Cover with aluminum foil and bake for another 15 minutes.
Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 6.