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
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.
Dice one small onion, lightly fry along with sliced
mushrooms. Add 1 cup of marsala wine & let it reduce down for about one
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 hog”. Here, we
offer another standout by Chef Derek St. Romain that will literally make your
· 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!
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.