I have eaten lots of venison. Chops are easy to make and quite tasty.Get a roaster and line with foil. Peel and quarter three or four spuds. Peel and chunk up three or four carrots. Chunk up a couple sticks of celery. Two-three bay leaves. Two nice onions--peel, slice and heave 'em in. Half teaspoon of rosemary if you have it--crush the leaves if they aren't already crushed. Crush a couple cloves of garlic--in. You can also add sage sprinkled on top of the chops. I also use thyme as a personal choice. Thyme and sage are good on game. If you use both, hold it down. About a half teaspoon each is fine. Line all the veggies around the chops.
Throw in a couple cups of red wine. Preheat the oven to 350 cover and let them cook. I suppose a couple hours should do the trick--more or less. It depends on the altitude and your taste.
If you want to do some extra work, brown the chops before you put them in. I don't mind the color; however, some people don't like roast meat that is gray.
About a half hour before you are done, take off the cover off the roaster and let them brown a little in the oven.
Serve with horseradish. If you think about it, a couple of sliced apples are good cooked in the roaster with the rest. Leave the apples on top so the wine doesn't soak them.
I don't cook meats with salt or pepper. They can be added for your taste at the table.
The wine sauce left in the roaster makes a great au jus for the meat and spuds. If a lot has boiled off, you can add a little hot water. If you want it thicker for gravy, CAREFULLY sift and stir in some good flour. Bring the gravy to a boil in a sauce pan. If you are not careful, it will be chunky with flour chunks if you sift too fast.