You all know I am always looking for new and different ways to prepare venison-after all we have a couple of deer worth in the freezer! This recipe is simply a takeoff on a classic Chicken Parmigiana (or Parmesan). The combination of Venison with spaghetti sauce is always a winner, the flavors balance each other out, especially if the meat is a bit more gamey.
Photo by Roel
Venison Parmigiana
(Parmesan)
4 boneless venison steaks
1/2C Flour
Salt & Pepper
3 TBS Parmesan cheese
1 TBS Italian Seasoning
1 c breadcrumbs
2 eggs
olive oil
spaghetti sauce
mozzarella cheese
Note: This recipe uses a dredging technique. You will need to set up 3 dredging stations-one with flour, one with the egg and one with the breadcrumbs-and a “receiving plate” to put the finished meat on. Each station should be large enough to lay a piece of meat out flat in. Dinner plates or pie pans work well.
Photo by Daniel Eizans
-Pound steaks with a meat mallet into cutlets approx 1/2 inch thick.
-Season flour with salt & pepper to taste & place on a plate or shallow dish. This is station 1.
-Lightly beat the 2 eggs & place in a shallow plate or dish. This is station 2.
-Combine bread crumbs, parmesan cheese and Italian Seasoning & place on a shallow plate or dish. This is station 3.
-Dredge cutlets in each station-making sure all surfaces get completely covered in each step.
-Leave completed meat on a plate for a few minutes to “set”
-Heat oil in a large frying pan.
-Fry each cutlet-about 5 min per side.
-Place fried cutlets on in a lightly oiled baking dish. Spoon spaghetti sauce over each cutlet. I like about 2-3 TBS each.
-Bake for 20 minutes at 325-adding the mozzarella cheese to the top for the last 5 minutes.
-Serve over a bed of pasta.
Variations:
This recipe could be made with any type of meat-chicken, turkey, pork or beef.
Instead of Spaghetti sauce you could use crushed tomatoes with some extra Italian Seasoning added in.
You could make a pizza version by adding a layer of pepperoni under the sauce.
{ 5 comments… read them below or add one }
If only I had the venison, would prefer that to the other options, but this recipe will be great for using mozzarella cheese that I froze after it was leftover from making another recipe. Thanks!
That sounds delicious, although I am not a big fan of venison.
Jenn, I’ve found if you use garlic powder, it takes away the gamey taste. I’d put a good 2 Tablespoons in my flour for this recipe. People that eat my venison have been know to swear it’s round steak. You don’t taste the garlic, although we love it and wouldn’t care if you did.
Ruth-Good tip! Personally I like the taste of venison-but that would be a good thing to try when serving guests
This sounds like a good use of venison for sure! Hubby caught a deer this year so I’m looking for more uses. Also, here is the latest venison recipe I post http://www.robynsonlineworld.com/2011/12/teriyaki-grilled-venison-and-couscous/