Thin-Pounded Venison Steaks
Field & Stream|August 2017

This grilled meal will be ready for chow time in no time flat

Jonathan Miles
Thin-Pounded Venison Steaks

As the winemaker at Virginia’s acclaimed Barboursville Vineyards, Luca Paschina spends a lot of time outdoors, in the vineyards, extracting the most intense flavors possible. That goes for his off-duty hours, too, when the native of Piedmont, Italy, can often be found deer hunting in the woods around his home near Charlottesville. By pounding venison very thin, then searing it quickly on a hot grill, Paschina serves up meat that’s butter-tender with a subtle edge of char and with flavors heightened by a bath in garlic-and-rosemary-specked olive oil.

Denne historien er fra August 2017-utgaven av Field & Stream.

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Denne historien er fra August 2017-utgaven av Field & Stream.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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