6 1-inch venison chops 1 Medium onion sliced 2 c Cooked white rice 1 Large fresh tomato 1 Large green Bell pepper 2 #3 cans tomatos 1 Salt & pepper to taste 1 Clove garlic minced 1 c Sauterne wine 1 t Angostura bitters 2 c Water 1 Juice of 1 lemon Mix the wine, water, & lemon juice together. Pour over the chops, cover, & marinate in the fridge for 4-8 hours. Brown the chops in a large skillet after seasoning with the salt & pepper. Place each chop on the bottom of a large baking dish. Cut the green pepper into 1/4" thick rings. Place on top of each chop. Put a scoop of rice in each ring. Top with a slice of onion and top each with a slice of tomato. Dump the canned tomatos into a bowl and chop them into small chunks. Add the bitters & garlic and season with salt & pepper. Pour these around the chops. Cover & steam for 1 hour in 375 degree F oven.