Venison braciole'
 

Hit it out of the park with this one. Venison bottom round roast, sliced thin, pounded, prosciutto, parm/provolone, bread crumbs, tons of garlic, parsley, home made marinara in the pan, 3 hour simmer. Fork tender.

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I’ll be there in 15 minutes. I’ll take a glass of Merlot with mine. :bowdown:

Dorothy and I just finished a “paleo” dinner of perfectly sauteed venison backstrap chops to medium rare/rare, served with steamed spinach. What a perfect meal.






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Hmmm after googling “paleo” it seems I was unaware that I’ve been following a paleo diet of sorts

Thats my kind of "broccoli". Nice effort.

I'll refine it over a few more times. Every time I put a LOT of garlic I seem to need more haha. I think i'll try the common version from parts of Italy where I use a hard boiled egg in the middle of a larger cut of meat. That will be a he man meal many men cannot finish.