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 ½ cup. Stir in the jelly until it is melted. Add the remaining ¼ 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.
Your Tabasco Classic - Venison Chops Marchand de Muscadine *** is ready. Good luck!
Related recipes: Venison, Hot, Game, Tabasco
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