Ciao Bella Venison Pizziola
Anna Sciancalepore Antoniello
My husband hunts so we usually have some venison in our freezer. It's all by skill and chance so some years we have more and some years we have less. This happens to be our skimpy year. LOL
None the less this recipe tastes fabulous with venison or beef.
You can also make this with your favorite meatball reicpe too. Just make patties instead.
1 1/2 lbvenison or beef cutlets or minit steaks, sliced thin
3-4 clovegarlic, sliced thin
1/2 tsporegano, dried
1/2 tspbasil, dried
2 Tbspitalian parsley, chopped
115 oz can diced tomatoes, drained, lightly mashed with a fork
1/4 colive oil
2 Tbspparmesan cheese
·salt and pepper to taste
How to Make Ciao Bella Venison Pizziola
- Preheat oven to 350 degrees.
- In a 9" X 13" pan drizzle some of the olive oil on the bottom of pan with some salt and pepper.
- Arrange venison or beef on top of oil and arange all the other ingredients on top of meat.
- Add enough water to just cover the meat. Cover the pan with aluminum foil. Bake for 1 hour.