Dennis Russell, Sr., submitted this recipe for D&DH‘s new We Kill It We Grill It cookbook. He won a new Mathews bow after a random drawing of all submissions. That’s him with the most recent deer he will enjoy using this recipe.
Pound steaks with a tenderizer. Marinate in grape or blackberry wine for 24 hours. Dry off and season with Montreal steak seasoning. Sear meat on grill over high heat on both sides for two minutes per side. Place meat in a baking dish that has about 1/2-inch of pasta sauce in it. Cover with more pasta sauce. Sprinkle parmesan cheese over everything. Place in a 400-degree oven for seven minutes or until sauce is bubbling.