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Venison Parmigiana Recipe

Venison Parmigiana 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.”
TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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

3 piece: 492 calories, 24g fat (8g saturated fat), 190mg cholesterol, 757mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 50g protein

Reviews for Venison Parmigiana

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Reviewed Dec. 3, 2014

"I absolutely love this recipe it is so good I put mine on egg noodles and the whole family loved it. My family and I eat a lot of deer meat my husband is an active hunter and I thank you for the wonderful recipe."

Reviewed Jul. 4, 2013


Reviewed May. 25, 2013

"Very good, well worth the time to prepare!!"

Reviewed Nov. 5, 2012

"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 Oct. 10, 2011 Edited Jan. 11, 2014

"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, top with the shredded Mozza and then bake. Check meat after 30 minutes--it's usually done by then."

Reviewed Jul. 24, 2011

"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!"

Reviewed Nov. 3, 2010

"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 Jul. 9, 2010

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

Reviewed Oct. 23, 2009

"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 Oct. 22, 2009

"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 Nov. 22, 2008

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

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