• 5 venison loin chops, cut ½ to 3/4-inch thick, approximately 1 3/4lb
• 1¼ tsp salt
• Dash of pepper
• ¼ cup butter or margarine
• ¼ cup hot water 1 deer 1 Salt a ¼ lb su~

1. Wipe chops clean with a damp cloth.
2. Trim off any strong-smelling fat.
3. Then sprinkle with salt and pepper.
4. Heat butter in skillet.
5. Brown chops slowly on both sides, then lower heat and cook for 5 min. on one side.
6. Turn and cook on the other side for 5 mim.
7. Remove to a hot platter and cover to keep hot.
8. Add the hot water and thoroughly scrape loose all brown residue from bottom of pan;
9. heat to boiling and pour over the meat or into a separate hot gravy boat.
10. Serve promptly.

    4 to 5 servings.