Back to Venison Parmigiana

Print Options


Card Sizes

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

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

Reviews for Venison Parmigiana

Sort By :

Average Rating
LaShawnda81 User ID: 7872777 213873
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."

momof29 User ID: 6105359 208255
Reviewed Jul. 4, 2013


l2bake User ID: 2030987 208254
Reviewed May. 25, 2013

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

denise125 User ID: 6383703 145383
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!"

esthereckert User ID: 1439913 161088
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."

CuteMedic User ID: 5876477 93489
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!"

hstolpegirl User ID: 2650421 161087
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."

Homecooking29 User ID: 4564336 113657
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."

bmwwyo User ID: 1764783 160685
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."

wears User ID: 4403836 113656
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."

Cherylmomof3 User ID: 3611068 92888
Reviewed Nov. 22, 2008

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

Loading Image