Venison Parmesan

Venison Parmesan Recipe

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sherri block


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.


★★★★★ 1 vote

25 Min
1 Hr


  • 1 1/2 lb
    venison steaks
  • 1/2 c
    italian bread crumbs
  • 1/3 c
    panko bread crumbs
  • 1/3 c
    grated parmesan cheese
  • 1
  • 1/4 c
  • 2 Tbsp
    olive oil, extra virgin
  • 1 jar(s)
    spagetti sauce (i prefer romano pancetta tomato cream sauce from meijers)
  • 1 c
    mozzarella cheese, shredded
  • 1/4 c
    shredded parmesan cheese

How to Make Venison Parmesan


  1. Pound 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.
  2. Dip 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.
  3. Pour 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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About Venison Parmesan

Main Ingredient: Wild Game
Regional Style: American

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