Venison Parm.

Elk, Moose, Deer - All sorts of venison
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Venison Parm.

Postby Russman » Sun Jan 01, 2017 11:12 pm

Back strap cut cross grain 1/4" thick and hammered. Egg bath bread crumbs. Fry in some EVOO cover with cheese and sauce. Bake 350 for 20 minutes serve over spaghetti.

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Posts: 449
Joined: Tue Dec 08, 2015 10:48 pm
Location: New Jersey

Re: Venison Parm.

Postby k-villa » Mon Jan 02, 2017 12:40 am

looks very good. wow.
rarely do i pound venison, but for rollardins only - that may change. thanks.

invited to the CA7 hunt mid-october arkansas btw. camp chef award will arise.
the man to beat is the guy with the dutch oven, he's tough.
garlic pineapple kabobs, my version of your kabobs, has been a almost yearly winner too.
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

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