The ol lady made venison lasagna and we brought it TOO my parents for supper.
That looks killer! :smiley_coolpeace:
Gotcha beat View attachment 18021
Tried something new tonight. Pesto venision straps. Took two backstraps and brushed them with olive oil. Seared them on the grill, then sliced into medallions. Topped with pesto, portobello chunk, and provolone cheese then broiled for a few minutes.
Served with a side of red potatoes, and corn.
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