8 venison chops, 4 ounces each
1 1/4 ts tabasco pepper sauce
1 salt
1/4 lb butter or margarine, soften
1 tb vegetable oil
1/2 c sliced green onions
1 c dry white wine
1/2 c muscadine jelly
1/4 ts salt
1 chopped fresh parsley

Avery Island and the country around it abound in game, especially wild
ducks and geese, snipe, woodcock, doves and deer. We age our venison for
at least four weeks and cook it rare. We use muscadine jelly from Callaway
Gardens for our sauce, but you can use any flavorful fruit jelly, such as
grape or guava.

Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them
with salt. In a large skillet, melt 1 tablespoon of the butter and the oil
over medium-high heat. In two batches, cook the chops for 5 minutes,
turning once, and remove to a warm platter.

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

Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon
Tabasco sauce and salt to taste. Remove from the heat. Stir in the
remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is
slightly thickened.

Serve over the chops. Sprinkle with parsley.