Ingredients for Venison Chops Marchand De Muscadine recipe
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.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes, Venison Chops Marchand De Muscadine