Venison Lasagna
Lasagna takes some work – but 2 is not much more hassle than 1. It freezes very well, so I always double up.
Cuisine: Italian
Venison Spaghetti Sauce
This is a meaty Italian-style pasta sauce suitable for spaghetti, lasagna, ravioli, whatever. It features what I call an “Equalizer” technique I accidentally invented accident years ago.
Venison Parmesan
This is a standard recipe meant for chicken breast or veal, both naturally quite tender. Venison or any tough cut should be tenderized first unless you have an exceptionally tender cut.
Cioppino
Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this