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David Sparks Ph.d Venison steaks
by David Sparks Ph.d, click here for bio

Program: Sportsman's Spotlight
Date: August 22, 2017

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Luca Paschina is the winemaker at Virginia’s acclaimed Barboursville Vineyards 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. Here’s Senior Deputy Editor of Field and Stream, Colin Kearns, commenting on a story about thin pounded venison steaks. “what could be better than cooking up some of that venison that still in your freezer from last year and turning it into an absolutely delicious meal? Pounding venison very thin, then searing it on a hot grill, renders meat that is butter-tender with a subtle edge of char, and with flavors heightened by a bath in garlic-and-rosemary-specked olive oil. This grilled meal will be ready for chow time in no time flat, and it pairs great with an earthy red”

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