6    Boneless venison chops --
All fat cut off
1 c  White wine
1 cn Cream of mushroom soup,
Condensed
1 sm Onion -- sliced thinly
Spoon of vegetable oil

Brown the venison chops in the oil on the stove. This is just to give them
color, not to cook them so dont cook too long. Put the venison in a
casserole along with the onion slices. Pour the white wine on top. It
should just barely cover the meat, so add more if you need. Bake for one
hour at 175C (350F). After one hour, mix in the can of cream of mushroom
soup. Do not add any water. The soup will probably not mix well, dont
worry about it as it will “melt” while cooking. Bake another hour at 175C
(350F). Very good with wild rice.

Linda Persall