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Elk Parmesan

 Elk Parmesan
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
6 ServingsPrep: 25 min. + chilling Bake: 30 min.

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 King Arthur Unbleached 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

2 of 2

Elk Parmesan (continued)

Directions (continued)

  • 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.