New Castle News


November 23, 2013

Culinary Conversation: Authors share recipes deer to them



  • 1/2 cup Italian style bread crumbs
  • 1/2 teaspoon each of salt and black pepper
  • 2, 8-ounce venison loin steaks, about 2 inches thick
  • 2 tablespoons olive oil
  • 4 ounces sliced mozzarella cheese

Add bread crumbs, salt and black pepper to a paper bag and shake to blend. Then add loin steaks; shake well and press bread crumbs into the steak. In a large skillet that has a lid, add venison steak, frying over medium heat for 5 minutes, timed so as to brown but not burn. Turn steaks and again time for another 5 minutes. Repeat turning procedure for 10 more minutes total — to keep venison steaks medium rare. After 20 minutes total cooking time, top steak with mozzarella and cover for 2 more minutes so cheese melts. Top with peppery olive pasta sauce, which can be made ahead of time and reheated just before serving.

Peppery Olive Oil Pasta Sauce

  • 1 cup fresh mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 cup good red wine
  • 1/2 teaspoon each oregano, Italian seasoning and basil
  • 1, 8-ounce can tomato sauce
  • 1 cup of either pepper or picante sauce
  • 1/2 (6-ounce can) pitted black olives, cut in half

Salt and pepper to taste

In a medium saucepan with a lid, over medium heat, lightly brown mushrooms, onion and garlic in olive oil. Cook 5 minutes or so, stirring lightly. Add red wine, oregano, Italian seasoning and basil; stir. Add tomato, pepper or picante sauce and olives. Stir well, simmer on low heat, covered for about an hour. Add salt and pepper to taste. Serve over venison loin mozzarella or over your favorite pasta cooked to package directions.


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