Venison Parmigiana
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 6 servings.
“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.”
Ingredients
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2 pounds boneless venison steaks
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1 large egg
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1 tablespoon milk
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2/3 cup seasoned bread crumbs
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1/3 cup grated Parmesan cheese
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5 tablespoons olive oil
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1 small onion, finely chopped
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2 cups hot water
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1 can (6 ounces) tomato paste
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1 teaspoon pepper
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1/2 teaspoon salt
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1/2 teaspoon sugar
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1/2 teaspoon dried marjoram
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2 cups shredded part-skim mozzarella cheese
Directions
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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.
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2.
In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-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.
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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.
Nutrition Facts
3 piece: 492 calories, 24g fat (8g saturated fat), 190mg cholesterol, 757mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 50g protein.
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