Elk Parmesan Recipe

Elk Parmesan Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Wyoming is a paradise for people like us who enjoy hunting. My husband was thrilled when our jobs brought us here over 20 years ago. I've been cooking game since I was a girl, so I use recipes like this enticing elk dish often. It's one of our favorites. -Dolores Crock, Cheyenne, Wyoming

[X]

Rate Elk Parmesan Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Elk Parmesan Recipe

Prep: 25 min. + chilling Bake: 30 min.

Yield: 6 Servings

25 30 55

Ingredients

1-1/2 pound boneless elk steak
1/4 to 1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup dry Italian bread crumbs
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup water
1/2 cup all-purpose flour
1/4 cup olive oil
1-1/2 cups spaghetti sauce
6 slices mozzarella cheese
Hot cooked noodles
Minced fresh parsley, optional

Directions

Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture; refrigerate for 20 minutes.
Heat oil in a large skillet; brown meat on both sides. Place in a greased 13-in. x 9-in. baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining spaghetti sauce. Bake, uncovered, at 350° for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 465 calories, 23 g fat (8 g saturated fat), 162 mg cholesterol, 846 mg sodium, 22 g carbohydrate, 2 g fiber, 40 g protein.

Originally published as Elk Parmesan in Taste of Home October/November 1996, p33