Venison Parmigiana Recipe
- 2 pounds boneless venison steaks
- 1 Eggland's Best 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
- 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.
Reviews for Venison Parmigiana(5)
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Very good, well worth the time to prepare!!
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!
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.
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!