Sometimes cooking can be a little bit of an experiment. Most of the food that you order in a restaurant you can make at home using wild game. So I got to thinking. I just love “Veal Sorrentino†so why not try it with Venison? That is exactly what I did and it came out outstanding so I thought that I would share it with you.
1 pack of Venison Cutlets but you can also use Venison Steak and just butterfly the steak. (for this recipe it is for 6 cutlets)
1 Eggplant cut into slices
6 slices of Virginia Ham
6 slices of Mozzarella Cheese
1 Cup of Breadcrumb
2 Eggs
First, dip the venison cutlets into the egg, then bread and lightly fry until the breadcrumb is a light brown. Repeat the same process with the eggplant. Place the venison into a baking pan then stack the eggplant, ham and mozzarella on top. Place baking pan into the oven at 350 degrees until the mozzarella is completely melted. When the Mozzarella is melted, place on a plate, cover in Marsala sauce and you are ready to serve.
Marsala
Dice one small onion, lightly fry along with sliced mushrooms. Add 1 cup of marsala wine & let it reduce down for about one minute.
As outdoorsmen, we will always find new and creative ways to prepare the wild game that we hunt. Among our favorites here at American Outdoor News is “Wild hogâ€. Here, we offer another standout by Chef Derek St. Romain that will literally make your mouth water.
Brine Recipe
· 2 lbs. pork loin
· 1/2 bottle white wine
· 1/2 cup sugar
· 1/4 cup salt
· 2 tbsp peppercorns
· 1 tbsp red pepper flakes
· 2 ounces fresh basil, tarragon and thyme (sub any herbs you like)
· 4 tbsp garlic
· 3-5 bay leaves
· 2 cups of water
· Leave pork loin in brine for at least 24 hours, if you can up to 72 hours, under refrigeration!
Instructions
Coat entire Loin in this mixture:
· Olive oil, chopped garlic, cayenne pepper, salt, and pepper.
· Now, place Brined and seasoned pork loin on the grill and cook for about 35 to 45 minutes, or until the Loin reaches 155 degrees internal temperature.