---------- Recipe via Meal-Master (tm) v8.02
  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 t  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.