venison parmesan
(1 rating)
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I am not a big fan of venison but do enjoy this dish. I soak the venison steaks in water with cider vinegar and salt for about 8 hours before cooking. This helps to remove some of the "gamey" taste.
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(1 rating)
yield
4 -6
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For venison parmesan
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1 1/2 lbvenison steaks
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1/2 citalian bread crumbs
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1/3 cpanko bread crumbs
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1/3 cgrated parmesan cheese
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1egg
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1/4 cmilk
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2 Tbspolive oil, extra virgin
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1 jarspagetti sauce (i prefer romano pancetta tomato cream sauce from meijers)
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1 cmozzarella cheese, shredded
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1/4 cshredded parmesan cheese
How To Make venison parmesan
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1Pound steaks to 1/4 inch thickness, cut into serving size pieces. Mix egg and milk in a shallow dish. Mix bread crumbs, panko bread crumbs and parmesan cheese( can add 1/2 tsp.garlic pepper if desired) in another shallow dish.
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2Dip steaks first in the egg mixture and then in the crumb mixture and brown in skillet with olive oil until crispy. You may need to add additional oil. Place steaks into a greased 9x13 inch baking pan.
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3Pour spagetti sauce over the steaks, cover pan tightly with foil and bake at 350 degrees for 50 minutes. Uncover, sprinkle with cheeses and return to oven for 10 minutes until cheese is melted. Let stand for 10 minutes before serving. Good with buttered garlic noodles.
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