[X]

Home > Recipes > Venison Parmigiana

Venison Parmigiana Recipe

Venison Parmigiana Recipe photo by Taste of Home

Read reviews (5)

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

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Nov. 03, 2010 by hstolpegirl

This recipe was GREAT! I made it with backstrap instead of steaks. The meat had great flavor and was very tender. My husband only eats his deer meat fried and he loved this! We will be making this often.

Reviewed on Jul. 09, 2010 by Homecooking29

I made this tonight and my husband loved it ,I will make it again soon, I served it with baked potatoes and vegetables.

Reviewed on Oct. 23, 2009 by bmwwyo

We make this recipe all the time...we use elk instead of venison....everyone we serve it for loves it and it is very easy to make. I have company request this when they come to dinner.

Reviewed on Oct. 22, 2009 by wears

My wife will not cook deer because she does not deer. So I have to cook the deer for myself. I have been looking for game recipes that I can make that she and the rest of the family will eat. This was a hugh success. I might even get the wife to cook it.

Reviewed on Nov. 22, 2008 by Cherylmomof3

This was my first experience with preparing venison. The recipe is very good and got good reviews from my family.