Venison Chops, Wilted Lettuce, and Grilled Peppers
By Mike Faulk

Art's cabin at Engedi on Douglas Lake, like most hunting/fishing cabins, is not air conditioned. Cooking indoors just adds to the problem. So tonight's supper will be done on the grill.

Wilted lettuce covered with that Divine vinegar-based sauce including bacon bits is one of my favorites Mom cooked when I was small. It perfectly compliments the venison.

We'll quarter a couple of bell peppers [red and yellow to give our finest Chinette plates some color] and grill them along side the chops.

The venison chops are the remnants from last season's quality cuts of deer. They have marinaded overnight in soy sauce, liquid smoke, and a tangy cranberry paste and minced onions.

Taking only 3 1/2 to 4 minutes per side, the chops will slice like a knife through hot butter. I'm whipping myself into a feeding frenzy.

Whether we catch a mess of crappie for tomorrow night's supper is a big question. But eating good tonight is a sure thing.