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Cotelettes of Venison, Sauce Poivrade

Trim, flatten and season with a teaspoon salt and half teaspoon paprika six fine venison chops.

Heat one and a half tablespoons good melted lard in a saucepan, lay the chops in the pan, one beside another, and fry five minutes on each side. Dress on a hot dish. Pour a hot Poivrade sauce over the chops and serve.