Venison stuffed mushroom

Ti28

Cupcake
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Jan 23, 2013
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Bartlett
Tonight's dinner, wasn't made fresh; it's from last years kill.

The jist of it is, some ground venison. Spicy of course. I never have the butcher cut my meat. I do it on my own.

So this is one large cap.
Fist full of ground with some spices mixed in. Black pepper, garlic, coriander with some red pepper and a few splashes of your favorite hot sauce.

Toss it into the cap, pat flat, top with pasta sauce and Parma. Sprinkle a little garlic, black pepper, oregano and parsley.

Bake at 350 until done.

If I make some fresh ones this year, I'll do a step by step if needed.

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