| STUFFED VENISON CHOPS 2-3 cups dry bread cubes 1 tablespoon butter 1 tablespoon onion, chopped ¾ cup celery, chopped ½ teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon poultry seasoning ½ teaspoon sage 1 cup beef or chicken broth 4-5 venison chops, cut double thick, about 1 ½ inches. Turn chops with the bone side down toward your cutting board and split chop through the double thickness of the meat toward the bone to form large pockets. Sauté butter, onion and celery together. Toss bread cubes and spices together and then combine them with the sautéed vegetables. Add broth a little at a time. If the stuffing seems too dry, add a little more broth. Fill pockets with stuffing and lay the chops flat in a glass casserole dish. Bake 375 F 40-50 minutes or until chops and dressing have slightly browned on top and meat seems tender. Note: This can also be done with beef, pork, elk or lamb chops as well. |
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