This grilled meal will be ready for chow time in no time flat
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.
This story is from the August 2017 edition of Field & Stream.
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This story is from the August 2017 edition of Field & Stream.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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