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Old 08-01-2012
droptine1968 droptine1968 is offline
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Default Venison parmigiana

Using the chops or thinner sliced back strap, roughly 1/4 inch thick.
It's made the mostly the same way as chicken or veal parmigiana.
I probably do it a bit more simplified then most.
I will pan fry it a bit in olive oil, then oil it a bit more then dip both sides in bread crumbs, then lay flat in a baking pan. Pour the sauce over them.
For the sauce, I use a marinara sauce and go heavy on garlic, oregano, and basil.
Over the top of the sauce, I add mozerrella and parigiana cheeses and bake at 350 for 40 to 45 minutes
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Old 08-02-2012
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spiderweb spiderweb is offline
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Sounds good. We just filled 2 crop damage permits up in Mi farm country this past weekend so Ive got some fresh venison to try it out thanks for posting.
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Old 08-02-2012
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That's making me drool and wishing the end of September would get here!!
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Old 08-06-2012
droptine1968 droptine1968 is offline
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I forgot to mention that I marinade it in a store bought garlic and herb marinade, but add some minced garlic in it.
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