Soak the meat in milk all day. Tenderize the chops by hittin' 'em with one of them meat tenderizin' hammers. Season 'em with your favorite meat seasoning spices an' fry 'em in butter in a hot skillet.

Now, before you do that, take some red currant jelly and heat it with butter and a little prepared horseradish and a dash of dry mustard in a small pan. Stir it around good while the jelly is becoming liquid again, and let it sit while you cook the meat. Put this on the meat as a sauce. (A little port can be added to this sauce, if you want to do so.)

You gotta use a bunch of butter to cook it in, 'cause venison is lean, lean, lean meat.

Or cook it moist, like a pot roast.