SEASONAL RECIPES

> VENISON CHOPS with MARCHAND de MUSCADINE SAUCE
- 8 4oz venison chops, about 1/2 inch thick
- 1 teaspoon TABASCO brand Pepper Sauce
- Salt
- 8 tablespoons butter/margerine, softened, divided
- 1 tablespoon vegetable oil
- 1/2 cup sliced green onions
- 1 cup dry red wine
- 1/2 cup muscadine or grape jelly
- 1/4 teaspoon TABASCO brand Pepper Sauce
- 1/4 teaspoon salt

>Season chops with 1 teaspoon TABASCO sauce; sprinkle with salt
>In large skillet, over medium high heat, melt 1 tablespoon butter; add oil. Place chops in pan, 4 at a time; cook 5 minutes turning once. Remove to serving platter; keep warm
>In same skillet melt 2 tablespoons butter. Add green onions. Stirring frequently, cook 3 minutes or until tender. Stir in wine. Bring to a boil and boil rapidly until reduced to 1/2 cup.
>Stir in jelly until melted. Add 1/4 teaspoon TABASCO Sauce and salt. Remove from heat.
>Stir in one-at-a-time 5 remaining tablespoons butter until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired.
Makes 4 servings.