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Baked Venison / Beef Parmesan

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“Delicious Italian flavors; extra cheesy for my kids! Any steak will work in this recipe, although I use 1/2 inch thick butterflies. I use either purchased spaghetti sauce or homemade Italian tomato sauce.”

Ingredients Nutrition

  • 1 -1 12 lb venison steak, boneless (I use 6 butterfly steaks)
  • 1 cup fresh breadcrumb
  • 3 tablespoons parmesan cheese, grated
  • 12 teaspoon garlic salt
  • 12 teaspoon italian seasoning
  • 1 large egg
  • salt and pepper
  • 2 tablespoons butter
  • 1 cup spaghetti sauce
  • 1 cup mozzarella cheese, shredded


  1. Combine breadcrumbs, parmesan, garlic salt and Italian seasoning in a small bowl.
  2. Beat egg with salt and pepper in a second bowl.
  3. Dip meat in egg, then coat well with crumbs.
  4. Place steaks on a plate and refrigerate 20 minutes to set crumbs.
  5. Preheat oven to 350 degrees; melt butter in a 9x13 pan till hot in oven.
  6. Add steaks to pan; bake 15-20 minutes.
  7. Flip steaks, spoon spaghetti sauce over the meat and bake another 15-20 minutes until meat is tender. (Time will vary depending on thickness of steaks).
  8. Top with mozzarella, baking 5 more minutes or until cheese melts.

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