Venison braciole'

[Andy]

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.

[Andy]

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[mobirdhunter]

Originally Posted by Andrew Sacco

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

[Dean Romig]

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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[6pt-Sika]

Originally Posted by Andrew Sacco

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Originally Posted by Dean Romig

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

[Aaron Beck]

Thats my kind of "broccoli". Nice effort.

[Andy]

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.

[Lloyd McKissick]

My wife makes her "Braciole" with lesser cuts of elk here, but it's much the same as the above version and always a treat on a cold winter day.

Even better washed down with a big red wine, eh?

[Andy]

Originally Posted by Lloyd McKissick

My wife makes her "Braciole" with lesser cuts of elk here, but it's much the same as the above version and always a treat on a cold winter day.

Even better washed down with a big red wine, eh?

Absolutely Lloyd. Preferably a Brunello or Super Tuscan in my book. But if you want that gamey barnyard flavor get something from Chile or Argentina. A good pedigreed Rhone would also make me a very happy man. I better go shoot an elk now..

[Lloyd McKissick]

I clearly need to expand my selections and experiences out here, as I was thinking a really big Cabernet or even a peppery Red Zin (red zins and elk tenderloins were made for each other IMHO). How would a Burnello or a Super Tuscan compare to those?