Venison Supreme

• 6 Venison chops
• 6 strips of Bacon
• 2 medium onions, sliced
• 1 apple, peeled and sliced
• 1 (8 ounce)can mushrooms
• 1 (16 ounce) can sauerkraut
• 1 large clove of garlic, chopped
• 2 beef bouillon cubes
• 1/4 cup burgundy wine
• 1/8 teaspoon black pepper

Take the venison chops and with a small sharp knife remove loin from the bone. If your chops are more than three fourths inches thick, split in half. This will will be easier when chops are still slightly frozen. In anticipation of this recipe I remove the bone from the loin when preparing my meat for the freezer. Leave meat in one piece and slice it when you are ready to use in any recipe. In small saucepan combine sliced apple and sauerkraut. Season with black pepper, cover and bring to boil. turn down heat and simmer for 1 hour or more before starting recipe. In large fry pan lay strips of bacon flat in pan. Fry until half done, drain on paper towel, reserve about 2 tablespoons of fat, and discard the rest. Fry chops in reserved fat, turning until they are brown. Add sliced onions and chopped garlic and saute until onions are limp. Add bouillon cubes that have been dissolved in a small amount of hot water. Stir, add mushrooms that have been drained. Heat through and put in your favorite baking dish. Add wine to fry pan and simmer, scraping any particles of gook that stick to the pan. Pour over meat and sauerkraut mixture. Add strips of bacon to top of mixture and place uncovered in 350 ° oven for 1 hour. Serve with whipped potatoes, garlic bread and your favorite vegetable.