Stuffed Venison Chops

Serves: 4
Total Calories: 15


4 to 6 venison chops, thick and nearly split

1 wedge corn bread, crumbled
3 tablespoons chopped parsley
1 tablespoon chopped green chili
1 egg
pinch salt
pinch pepper
pinch paprika
1/4 cup liquid, to moisten corn bread
beef bouillon, or cooking liquid


Mix all stuffing ingredients together and stuff into chops. Place on rack in 12-inch or deep 12-inch DO. Add cooking liquid. Cook about 40 minutes to one hour, depending on thickness of chops. Use about 8 briquets under the Dutch and 18-20 briquets on the lid.

Nutritional Facts:

Serves: 4
Total Calories: 15
Calories from Fat: 9

This Stuffed Venison Chops recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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