VENISON CHOPS W/ RICE & TOMATOS

      Title: VENISON CHOPS W/ RICE & TOMATOS
  Categories: Meats, Main dish
       Yield: 6 Servings
  
       6    1-inch venison chops
       1    Medium onion sliced
       2 c  Cooked white rice
       1    Large fresh tomato
       1    Large green Bell pepper
       2    #3 cans tomatos
       1    Salt & pepper to taste
       1    Clove garlic minced
       1 c  Sauterne wine
       1 ts Angostura bitters
       2 c  Water
       1    Juice of 1 lemon
  
   Mix the wine, water, & lemon juice together. Pour over the chops,
   cover, & marinate in the fridge for 4-8 hours. Brown the chops in a
   large skillet after seasoning with the salt & pepper. Place each chop
   on the bottom of a large baking dish. Cut the green pepper into 1/4"
   thick rings. Place on top of each chop. Put a scoop of rice in each
   ring. Top with a slice of onion and top each with a slice of tomato.
   Dump the canned tomatos into a bowl and chop them into small chunks.
   Add the bitters & garlic and season with salt & pepper. Pour these
   around the chops. Cover & steam for 1 hour in 375 degree F oven.
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