BRAISED VENISON OR ELK CHOPS IN MUSHROOM GRAVY Recipe

1. Wipe chops clean with a damp cloth and trim off any strong-smelling fat.
2. Sprinkle chops with salt and pepper.
3. Use a skillet with tight-fitting cover
4. Brown chops slowly (uncovered) on both sides in heated butter
5. Add * cup of the water, cover and simmer 15 min
6. add * cup more water and again cover and simmer 15 min
7. add the rest of the water and the soup
8. Cover and continue cooking very slowly for half an hr
9. add sherry and tabasco sauce
10. Serve at once