STUFFED BEAR
CHOPS
A delicious way to prepare |
|
| Source: |
North American Hunting
Club
"Wild Game Cookbook" p.117, David A. Malatt, Valley, WA |
| Prep Time |
1 hour
|
|
Ingredients |
Utensils |
| 4 large chops |
Baking dish |
| 1 teaspoon salt |
|
| 1/2 teaspoon paprika |
|
| 1 onion |
|
| 1 green pepper |
|
| 1/8 teaspoon ground pepper |
|
| 8 tablespoons raw rice |
|
| 1 clove garlic, minced |
|
| 1
tomato |
|
Directions
Trim fat from chops
Season to taste with salt, paprika and pepper
Place in baking dish and pour in enough water to reach within a quarter
inch of the top of the meat
Cover tightly and simmer over low heat for 30 minutes
Over each chop, flatten 2 tablespoons of raw rice, and scatter minced
garlic
Lay one large slice of tomato, one medium slice of onion and slice of
green pepper on each chop
Pour in enough hot water to reach the top of the meat
Cover and bake at 325°F for 30 minutes or until chops are well done |
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