Venison Parmesan
"This is a big favorite of my DH, and his hunting buddies. It is a great way to fix venison. It's good!"
photo by Aunt Paula
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless venison loin steaks
- 3 tablespoons parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- salt and black pepper
- olive oil
- spaghetti sauce
- mozzarella cheese
directions
- Mix together 3 Tbsp.
- parmesan cheese with 1 cup bread crumbs.
- In bowl, beat 2 eggs, salt and pepper to taste.
- Dip venison in eggs, then bread crumbs.
- Heat 6 Tbsp.
- olive oil in skillet till hot.
- Fry venison 5 mins.
- each side till brown.
- Then place venison on a cookie sheet, spoon spaghetti sauce over venison and bake in 325 degree oven till tender, I usually bake 15 or 20 mins.
- Then add mozzeralla cheese and bake till cheese melts.
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Reviews
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Loved this!! My husband said he felt like he was cheating on all of his hunting buddies it was so good. We will definately be using this recipe again and again! Thanks! -
Great idea! Thank you for posting this. DH & I really enjoyed this for dinner. The only thing I did different was that I tenderized my steaks before breading. A definite keeper for my venison recipes. -
What a fantastic way to use up the venison we have in the freezer. My SO was thrilled with this recipe. All of the adults LOVED it. The kids weren't too keen on it, but then they think box macaroni and cheese is fine cuisine. Easy to make and fantastic all around. I also dredged my meat in flour, just because I always do with anything parm. Again thank you for a great recipe!
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This was fabulous! We did dredge the steaks in flour before dipping in the eggs to get the eggs to stick better and we sauteed the steaks with onion and we also added garlic and red pepper flakes to the sauce because we only had a rather basic one in the cupboard. Anyways, this was delicous and we will definitely be having it again! Thnks Aunt Paula!!! -
We enjoyed this wonderful dish tonight. I pounded some venison tenderloin steaks and pan fried then. I placed them in a shallow baking pan and baked without the sauce for 20 minutes. I then added the cheese and put them back in the oven to melt. I served the venison parmesan on a bed of spaghetti topped with pasta sauce. Delish!!
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Tweaks
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This was a real winner at my house. I had some venison loin cuts of various sizes (originally cut as stew meat I think - I was not the butcher so not sure exactly what cut it was) Some were very thin - 1/4 inch at most, and so I cooked only about 1 minute each side in a nice hot pan, just to sear them up. I also used butter instead of olive oil, and just put in the oven for long enough to melt the cheese. I put warmed spaghetti sauce over the filets on the plate, to avoid getting soggy crust. After cooking, I added another 2 tbsp of butter to the pan, and deglazed with 1/4 c of chicken broth. I reduced down by about half over medium high to a really tasty pan sauce that I served on the side. Not exactly low fat, but really good. One last addition - I put a pinch of ground cloves into the bread crumb-cheese mixutre, and that little bit of sweetness really brought the meat and sauce to life on the plate. I highly recommend that change.
RECIPE SUBMITTED BY
<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>