Venison Parmigiana

Name: Venison Parmigiana
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 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

Breaded venison steak topped with tomato sauce and melted mozzarella, featuring a classic Italian flavor.

1h 35m

Easy

0 favorites

Ingredients

boneless venison steaks 2 pounds

egg 1

milk 1 tablespoon

seasoned bread crumbs 2⁄3 cup

grated Parmesan cheese 1⁄3 cup

olive oil 5 tablespoons

onion (finely chopped) 1 small

hot water 2 cups

tomato paste 1 can (6 ounces)

pepper 1 teaspoon

salt 1⁄2 teaspoon

sugar 1⁄2 teaspoon

dried marjoram 1⁄2 teaspoon

shredded part-skim mozzarella cheese 2 cups (8 ounces)

Instructions

Step 1

Pound the steaks to 1/4 inch thickness; cut into bite-sized pieces. In a shallow bowl, beat the egg and milk together. In another bowl, mix the bread crumbs and Parmesan cheese. Dip the venison into the egg mixture, then coat with the bread crumb mixture.

Step 2

In a large skillet, brown the meat on both sides in oil. Transfer to a greased 13x9x2 inch baking dish. In the drippings, sauté the onion for 2-3 minutes or until softened. Stir in the water, tomato paste, pepper, salt, sugar, and marjoram. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Pour over the venison. Cover and bake at 350°F for 50 minutes or until the meat is tender.