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.
Adventures with the ultimate organic free range food.
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.
This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …