(from Jim Zumbo’s “Amazing Venison Recipes”)
Brown venison with onion and garlic in 3 Tbs. olive oil in a large skillet. Add Marinara Sauce, water, wine, basil and oregano.
Cover and simmer 2 minutes.
Saute a half pound of eggplant slices in ¼ c. of olive oil until limp and golden. Add remaining oil and saute the remaining half pound of eggplant.
When all the eggplant is browned, place in a shallow baking dish. Spoon meat sauce over eggplant and sprinkle evenly with Parmesan cheese. Top with sliced mozzarella. Bake at 350F for 20 to 30 minutes. Serves 6.
Martha Daniels shows you how to prepare this recipe.
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Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.