Venison Parmigiana Recipe
Venison Parmigiana Recipe photo by Taste of Home

Venison Parmigiana Recipe

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“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
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Venison Parmigiana in Taste of Home October/November 2006, p59

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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."

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