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Venison Parmigiana

“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

Ingredients

  • 2 pounds boneless venison steaks
  • 1 large 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 shredded part-skim mozzarella cheese

Directions

  • 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 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.
  • 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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