Equalized Italian venison meat sauce
This is a meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I “invented” by accident.
Cuisine: Italian
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.