CUT ONE BACKSTRAP INTO 1" INCH THICK PIECES...
PLACE EACH PIECE IN LARGE ZIP-LOCK BAG AND POUND IT OUT WITH MEAT HAMMER LIKE A VEAL CUTLET...
DIP IN EGG WASH AND ITALIAN BREAD CRUMBS THEN FRY IN PAN WITH LIGHT OIL UNTIL GOLDEN BROWN...
PLACE IN PYREX GLASS DISH WITH SAUCE AND CHEESE THEN BAKE IN OVEN 375 DEGREES FOR 15-20 MINS...
SERVE WITH PASTA, GARLIC BREAD AND RED WINE...
Nice deer btw.
I ENJOY HARVESTING DEER HOWEVER I REALLY ENJOY BUTCHERING DEER
I never thought about venison parm. My wife makes great chicken parm, we will definitely try the backstrap next time.
Preheat oven to 375 degrees. Brown the ground venison in a skillet. Stir occasionally until cooked through. Drain fat. Add re-fried beans & ½ can of enchilada sauce. Mix & heat thoroughly. Add one cup of shredded cheese to mixture.
Coat bottom of 9 x 13” baking dish with enchilada sauce – just enough to cover. Spoon enchilada filling into tortillas one at a time & place seam side down in the baking dish.
Pour remaining enchilada sauce on top of filled tortillas and sprinkle remaining shredded cheese on top.
Bake in 375 degree oven for 15-20 minutes until hot. Serve with sour cream, guacamole, shredded lettuce, or chopped tomatoes.