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Venison Chops Marchand De Muscadine



Yield: 4 servings
8 venison chops, 4 ounces each
1 1/4 ts tabasco pepper sauce
1 salt
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
1 chopped fresh parsley


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.













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