Venison Chops With Marchand De Muscadine Sauce

Recipe Ingredients

8		Venison chops, 1/2" thick - (4 oz ea)
1 teaspoon	5ml	Tabasco pepper sauce
		Salt - to taste
8 tablespoons	120ml	Butter or margarine - softened, divided
1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Sliced green onions
1 cup	237ml	Dry red wine
1/2 cup	118ml	Muscadine or grape jelly
1/4 teaspoon	1.3ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
		Chopped fresh parsley - (optional)

Recipe Instructions

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 1/2 cup. Stir in jelly until melted. Add 1/4 teaspoon Tabasco sauce and salt. Remove from heat.

Stir in one-at-a-time 5 remaining tablespoons butter until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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