Combine wine, oil onions, garlic, black pepper, and rosemary in a large shallow dish, mixing well.
Add venison chops. Marinate in refrigerator for 3 to 12 hours, turning occasionally. Drain and discard the marinade.
Heat a large skillet sprayed with nonstick cooking spray over high heat.
Add the chops.
Sear the chops on both sides; reduce the heat.
Add the country ham.
Cook over medium-low heat until the ham is of desired doneness. Arrange the ham on warmed serving plates.
Top with venison chops.
Place venison chops, can be right from the freezer,in a crock pot treated with cooking spray.
Pour can of cream of mushroom soup over the top and sprinkle with the rosemary and pepper.
Cook on low all day.
utter both sides of the chops and place them on a
o mix.
Add the chops or steaks.You may use
Place venison chops in a bowl or zip-
Mix oil, pepper, garlic salt, parsley, paprika, wine and lemon juice together and rub each chop with mixture.
Place chops in a flat dish and pour marinade over them.
Chill for about 4 hours. When you are ready to cook the chops, wipe each chop with a damp cloth to remove excess marinade.
Rub both sides of chops with olive oil.
Wrap each chop with a slice of bacon and secure with a toothpick.
Grill on an open grill for about 15 minutes.
Serve immediately.
Wipe off chops with a damp towel, making sure no bone dust from butchering remains.
Heat oil in large skillet at medium heat.
Beat eggs and add milk.
Dip chops into milk and egg mixture.
Mix together crumbs, garlic, basil and pepper.
Mix well.
Dip chops into crumb mixture.
Fry chops on medium until coating is medium brown.
When coating is medium brown chops are cooked, but still moist.
Serve.
ach side of the chops Fry the chops on each side for
Place chops in a plastic bag and set in a shallow dish.
For marinade: In a small bowl combine remaining ingredients.
Pour marinade over chops,seal bag.
Marinate in the refrigerator for 2-4 hours,turning bag occasionally.
Drain chops.
Discard marinade.
Preheat broiler.
Place chops on the unheated rack of a broiler pan.
Broil 3-4 inches from the heat for 10-12 minutes for medium, turning meat over after half the broiling time.
Melt butter in iron skillet.
Get it hot enough to almost smoke.
Crush garlic cloves and rub a little into one side of chop. Salt and pepper same side.
Place in skillet, seasoned side down. Now season the \"up\" side while the first side browns.
Venison is tough and dry if overdone, so serve chops medium rare.
When blood oozes to the surface of the meat, it's time to turn.
Wait for blood to surface again, then they're ready.
Serve hot from skillet with rice or potatoes and broccoli or other green vegetable.
Brown chops in bacon grease and pour off fat.
Blend brown sugar, catsup and beer.
Pour over chops.
Cook in an electric frypan until tender, about 1 hour (may need to add a little water as it cooks down).
Spoon sauce over chops and serve.
Beat egg together with water.
Dip venison chops in egg mixture, then coat with bread crumbs.
Brown 10 to 15 minutes, on each side.
Add cream of mushroom soup thinned with 1/2 soup can of water.
Simmer for 35 minutes or until done.
Combine oil, Worcestershire sauce and onion in 9-inch square pan.
Place chops flat over top.
Spoon small amount of mixture over chops.
Marinate overnight, turning chops occasionally.
Soak chops in baking soda water for 2 hours.
Drain meat; season with salt and pepper.
Roll in flour, then brown in shortening.
Place chops in baking dish; put one slice onion and pepper on each chop.
Add water and cover.
Bake at 350\u00b0 for 1 hour or until meat is tender.
Brown chops on both sides; pour off drippings.
Pour in water and soup.
Cover and bake at 350\u00b0 for 45 minutes or until tender. Turn once or twice while baking.
Makes 4 servings.
Melt butter in frying pan.
Brown chops lightly on both sides. Put in ovenproof dish; set aside.
Using same butter in frying pan, saute mushrooms, onion and egg together with salt and pepper. Spoon equal amounts on top of each chop.
Bake in preheated 350\u00b0 oven, uncovered, for 30 minutes.
Sprinkle cheese on top and bake for another 10 minutes, or until cheese has melted.
(This recipe also works with pork chops.)
Mix ingredients except for lamb in a bowl.
Place the chops in a container to marinate. I use a zip lock bag.
Pour ingredients over chops, making sure both sides are well covered.
Let marinate overnight. The longer the better, but give them at least one hour.
Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
Place marinated venison loin chops on cold broiler grid. Combine melted butter or margarine and lemon juice for each chop. Brush chops with lemon butter.
Broil 3 inches from full gas flame 10 minutes.
Turn; pour over remaining lemon butter and continue broiling 5 to 8 minutes.
Season with salt and pepper.
Roll chops in flour well seasoned with salt and pepper.
Brown well in shortening.
Add 1/2 cup water and simmer until tender. Pour 1 cup Burgundy or Claret wine over chops and cook down until almost dry.
Remove chops and make gravy, adding 1 small can of mushrooms.
Simmer 3 minutes.
Pour gravy over chops before serving.
Coat
venison with flour, salt and pepper.
Brown sides in cooking oil.
Add onion slices, tomatoes and water.
Simmer about 45 minutes.
Serve with rice.