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Stuffed Long Hots & Venison Parm!


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I feel like a fat Fk right now, but it was worth it. Made stuffed Italian long hots, and venison cutlet parm. Me and the wife eat healthy 90% of the time, so gotta treat ourselves every once in a while, right? For the peppers.. slice them down the middle, but don't separate, and remove the seeds and rind. Put oil in a pan, and cook some spicy venison sausage. When done, remove from pan. Add a little more olive oil, and toast breadcrumbs. Add sausage back to pan with bread crumbs. Add a drizzle of olive oil, and some red wine. Mix well. Saute' the peppers in oil with garlic. Don't over do it, just get them a little soft. Add the mixture into the peppers, add top with a little parm cheese, and bake at 350 for 15 min. Makes an excellent appetizer. For the Cutlet parm, I do it how I do my chicken parm. I first use a meat mallet and pound the meat thin. Then flour the meat, dip in egg, then in bread crumbs. Fry in olive oil, about 3 min per side. Put them in a baking dish lined with your homemade sauce. Add sauce on top of cutlets, and pieces of fresh mutz, and freshly grated parm on top. Bake at 350 for 15 min. Finish under the broiler on high, only about 2 min. Watch it, as it will burn quick. Top with fresh basil. Drink a good red wine before, during, and after cooking. Enjoy.







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Just now, Hunter115522 said:


Haha thanks Todd. I could whip up a bunch for one of those north nj get togethers one of these days.

God please do that. I am seriously dying to taste one of your meals 


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