Cajun & Creole : Venison Chops with Marchand de Muscadine Sauce

• 8 (4-ounce) venison chops, about 1/2-inch thick
  
• 1 1/4 teaspoons Original TABASCO® brand Pepper Sauce, divided
  
• Salt
  
• 8 tablespoons butter or margarine, softened, divided
  
• 1 tablespoon vegetable oil
  
• 1/2 cup sliced green onions
  
• 1 cup dry red wine
  
• 1/2 cup muscadine or grape jelly
  
• Chopped fresh parsley, optional
  

Season chops with 1 teaspoon of the TABASCO^® Sauce and sprinkle with salt to taste.

Melt 1 tablespoon of the butter in a large skillet over medium high heat; add oil. Place chops in pan, 4 at a time, and cook 5 minutes, turning once. Remove to a serving platter and keep warm.

In the same skillet, melt 2 tablespoons of the butter. Add green onions and cook 3 minutes or until tender, stirring frequently. Stir in wine. Bring to a boil and boil rapidly until reduced to 1/2 cup.

Stir in jelly until melted. Add remaining 1/4 teaspoon TABASCO^® Sauce and remaining 1/4 teaspoon salt. Remove from heat.

Stir in remaining 5 tablespoons butter, one at a time, until sauce is slightly thickened. Serve over chops. Sprinkle with parsley, if desired.

Makes 4 servings.

From THE TABASCO® COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter/Publishers.