Venison Parmesan

⏱ 55 mins 🍽 4 , 4 serving(s) 🌶 italian 🏷 Deer

This recipe offers a delicious twist on a classic, using thin venison steaks. The meat is seasoned, coated in a Parmesan breadcrumb mixture, and pan-fried until golden. It is then layered in a dish, covered with a savoury tomato and onion sauce, topped with cheese, and baked until bubbly. Perfect for a comforting family meal, it brings together robust flavours in under an hour.

Venison Parmesan

Ingredients

  • 1 lb thin venison steak
  • tony chachere's original creole seasoning
  • 1 egg
  • 2 tablespoons water
  • 1/3 cup grated parmesan cheese
  • 1/3 cup breadcrumbs, fine dried
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 1 (6 ounce) can tomato paste
  • 2 cups hot water
  • 1/2 teaspoon marjoram
  • 1/2 lb mozzarella cheese or 1/2 lb swiss cheese

Method

  1. Slice the venison steaks into six or eight pieces and season them with Tony Chachere's Original Creole Seasoning. Whisk the egg with 2 tablespoons of water. Coat each piece of meat first in the egg wash, then in the combined Parmesan and breadcrumbs.
  2. Warm the olive oil in a large skillet. Fry the coated venison pieces in batches, roughly three at a time, until each side is a golden brown. Transfer the fried pieces to a wide, shallow baking dish.
  3. Using the same skillet, cook the finely chopped onion in butter until softened. Stir in the tomato paste blended with 2 cups of hot water, along with additional creole seasoning and the marjoram. Bring to a boil for a few minutes, ensuring to scrape up any browned bits from the pan.
  4. Pour the majority of the prepared sauce over the arranged venison in the baking dish. Layer thin slices of mozzarella or Swiss cheese on top. Drizzle the rest of the sauce over the cheese. Bake at 350 for about 30 minutes.

Nutrition (per serving)

Sodium1019400 mg

Recipe details

CategoryDeer
Cuisineitalian
Authorbridgettels