[X]

Home > Recipes > Venison Parmigiana

Venison Parmigiana Recipe

Venison Parmigiana Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

“While looking for an alternative to pan-frying our venison steak, we decided to give it a little Italian flair,” writes Phil Zipp from Tomahawk, Wisconsin. ”Our idea turned out to be a big hit with our family and friends.”

[X]

Rate Venison Parmigiana Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Venison Parmigiana Recipe

Prep: 25 min. Bake: 1 hour

Yield: 6 Servings

25 60 85

Ingredients

2 pounds boneless venison steaks
1 egg
1 tablespoon milk
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
5 tablespoons olive oil
1 small onion, finely chopped
2 cups hot water
1 can (6 ounces) tomato paste
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture.
In a large skillet, brown meat in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison.
Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving (3 pieces) equals 492 calories, 24 g fat (8 g saturated fat), 190 mg cholesterol, 757 mg sodium, 18 g carbohydrate, 2 g fiber, 50 g protein.

Originally published as Venison Parmigiana in Taste of Home October/November 2006, p59

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Venison Parmigiana

Venison Parmigiana

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on May. 25, 2013 by l2bake

Very good, well worth the time to prepare!!

Reviewed on Nov. 05, 2012 by denise125

Excellent use for venison backstraps. I cut backstrap chops about a half an inch, but didn't pound them to a quarter inch. Venison backstrap is to delicate. I did follow the recipe the rest of the way as instructed. This recipe will be a redo!

Reviewed on Oct. 10, 2011 by esthereckert

This is recipe is similar to one I've been making for years. If you are pressed for time, skip sauting the extra vegetables and just pour spahetti sauce over the prepared cutlets and then bake. Check meat after 30 minutes--it's usually done by then.

Reviewed on Jul. 24, 2011 by CuteMedic

This recipe was pretty good; took a little longer than I expected though. I used store bought spaghetti sauce and added shallots, red peppers, garlic. It was good!