Home › The World's Kitchen › Venison Chops with Grapes

Venison Chops with Grapes

Trim and neatly flatten six nice venison chops. Place in an earthen dish a sliced onion, two tablespoons each oil and vinegar, a sprig thyme, crushed bay leaf, teaspoon each crushed black pepper and salt, turn chops well in seasoning and let infuse for an hour, being careful to turn them once in a while. Pick from stems a pound of fine California white grapes, thoroughly heat a tablespoon melted butter in frying pan, add grapes briskly fry for six minutes, frequently tossing meanwhile, and keep hot. Place chops on broiler, broil for four minutes on each side, dress on a hot dish, arrange grapes around and serve with currant jelly separately.

N. B.--To-morrow there will be Tripe Mode de Caen on the bill for luncheon, and as it takes a very long time to prepare it would be advisable to begin to prepare and cook it to-night.