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.
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.