Venison parmesan po boys

Humberto Fontova shared this recipe with us. He uses the hind quarters of what he calls a “trophy buck,” which in his words is a young buck that’s still tender.

“Your dinner guests will enjoy this trophy a lot more than they will enjoy the trophy hanging on your wall,” said Fontova.

This is a recipe made with simple ingredients to make delicious sandwiches. It’s an especially great meal for cooking at hunting camp, either from venison you have in the freezer, or from a “trophy deer” you just killed.

Fontova likes to start out by removing all the sinew and membrane from the hindquarters, then slicing the hindquarters into sections between 1/2- to 1-inch thick, then pounds them as thin as possible.

Another main ingredient is the toasted French bread that makes this recipe into a sandwich.

Venison parmesan po boys

A po boy is a traditional Louisiana sandwich made with some type of seasoned meat or fish. The sandwich was reportedly created by the Martin family, who owned a restaurant and provided free food to street car workers who were on strike for four months in 1929.

However, evidence suggests po boys were around for decades before that. The Martin family also gave differing accounts of their story on the origins of the sandwich.

Originally called “poor boys,” over time, the name became shortened to po boys.

The first po boys were made with gravy, fried potatoes, and small bits of beef on French bread. In some areas of New Orleans, restaurants still serve this basic form of the sandwich, which are called “streetcars” or “streetcar po boys.”

Today’s po boys are much more desirable, and are often made with shrimp, oysters or other seafood.

INGREDIENTS:

Venison hind quarters sliced into 1/2- to 1-inch sections

Garlic

Your favorite seasoning

Celery

Green pepper

Onion

Lime

Flour

Italian breadcrumbs

Butter

Olive oil

Tomato sauce

French bread

PREPARATION:

After pounding the slices of venison hind quarters as flat as possible, it’s time to get them ready for frying.

Squirt fresh lime juice on the venison, then sprinkle your favorite seasoning onto the meat.

Now make some breading by mixing bread crumbs with Italian seasoning, then coat the venison with the breading.

Get your skillet hot, then add equal parts olive oil and butter. Once that’s good and hot, add your sections of hind quarter and cook until slightly brown on the outside and still pink on the inside.

Once removed from the skillet, set the venison to the side. Then, using the same oil in the same skillet, mix onions, celery and green pepper, garlic, and a little lime juice. Then add tomato sauce and a splash of wine.

Cook this slowly until it thickens into a nice sauce. At the same time, put your French bread in the oven to get it good and crunchy.

Now it’s time to put it all together. Add the venison to one slice of bread, butter the other side, then place the sauce on top of the venison. Add some shredded parmesan cheese.

It’s time for the best part now. Dig in and enjoy!