Venison Parmesan Recipes

VENISON PARMESAN

Steps:

• Mix together 3 Tbsp.
• parmesan cheese with 1 cup bread crumbs.
• In bowl, beat 2 eggs, salt and pepper to taste.
• Dip venison in eggs, then bread crumbs.
• Heat 6 Tbsp.
• olive oil in skillet till hot.
• Fry venison 5 mins.
• each side till brown.
• Then place venison on a cookie sheet, spoon spaghetti sauce over venison and bake in 325 degree oven till tender, I usually bake 15 or 20 mins.
• Then add mozzeralla cheese and bake till cheese melts.

VENISON PARMESAN

Steps:

• Tomato Sauce
• Heat a large skillet over medium-high heal. Add 1/4 cup extra-virgin olive oil and 1 red onion, chopped. Sauté over medium-high heat until the onion is translucent. Add 4 cloves of garlic, chopped, and sauté for 30 more seconds. Add one 28-ounce can of crushed tomatoes (San Marzano tomatoes have the best flavor) and a little salt and pepper Simmer for 20 minutes. Taste, adjust seasoning, add a sprig of basil, and remove from the heat. Use immediately, cool and freeze, or cool and keep in the fridge for up to a week.
• Fresh Bread Crumbs
• Fresh bread crumbs are so much more delicious, they're worth making every time you have a fresh loaf of bread in the house that's gone a little stale. I like to use baguettes, but sour­dough works, too.
• Remove the crusts, cut the bread into 1/2-inch pieces, throw them into your food processor, and pulse until you have bread crumbs.
• It's that simple. Store the bread crumbs in resealable bags in the freezer for when you need them.
• How to Thinly Slice Basil
• First pick the largest leaves.
• Stack them up like dollar bills, then roll them like a cigar so you end up with a long roll of leaves.
• Slice the long roll crosswise with a sharp knife into thin slices. When they unfurl you'll have little thin slices of basil. Pretty cool.
• Venison Parmesan
• Taking one piece at a time lay a steak between two pieces of plastic wrap and use a meat mallet or a fist-sized rock to pound the hell out of it until it's 1/4 inch thick. Seriously, smash it. You want it to be tender. Smash it to the point that when you lift the meat up, you can see light through it. Then repeat with the remaining steaks. If the plastic starts to shred on you, sprinkle a little water directly on the meat then cover it with plastic. This will keep the plastic moving instead of sticking to the meat. Set the meat aside.
• Set up a breading station use three pie plates or rimmed plates. Fill one pie plate with flour.
• Crack the eggs into a small bowl, add a little water, beat lightly with a fork and add this mixture to the second pie plate. Fill the third pie plate with 1 cup of the grated Parmigiana and the bread crumbs; toss with your fingers to combine.
• Preheat a cast-iron skillet or another heavy skillet over medium heat. Add about 1/2 inch of oil.
• Season the pounded steaks well with a good amount of salt and pepper on both sides.
• One at a time, dredge each through the flour, the egg wash, and then the bread crumbs. After each step, make sure to shake off any excess breading materials.
• Test the preheated oil by adding a small piece of bread to the oil. If it starts to sizzle, you know it's hot.
• Carefully lay a couple of the breaded steaks in the skillet (don't overcrowd the pan) and sear them for about 2 minutes per side, until golden brown.
• Remove to a baking sheet lined with paper towels to drain. Season each steak lightly with salt as it comes out of the oil. Repeat with the remaining steaks.
• Preheat the oven to 375°.
• Lightly oil the bottom of a 9-by-13-inch baking dish. Ladle about 3/4 cup of tomato sauce onto the bottom of the baking dish. Lay the steaks side by side in the baking dish, fitting them as tightly as you can.
• Top the steaks with ½ cup tomato sauce, a third of the basil, and 1/4 cup grated Parmigiana. Begin again with another layer of steaks, the remaining 3/4 cup tomato sauce, and another third of the basil.
• Top with the shredded mozzarella and the remaining grated Parmigiano.
• Cover the dish with foil and bake 25 minutes, until hot and bubbly. Remove the foil and bake for another 10-15 minutes, until the cheese starts to brown.
• Remove from the oven and let rest for 5 minutes.
• Garnish with the rest of the basil and serve immediately with extra grated Parmigiana at the table.

VENISON PARMESAN

Steps:

• 1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs.
• 2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.
• 3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom.
• 4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.

BAKED VENISON / BEEF PARMESAN

Steps:

• Combine breadcrumbs, parmesan, garlic salt and Italian seasoning in a small bowl.
• Beat egg with salt and pepper in a second bowl.
• Dip meat in egg, then coat well with crumbs.
• Place steaks on a plate and refrigerate 20 minutes to set crumbs.
• Preheat oven to 350 degrees; melt butter in a 9x13 pan till hot in oven.
• Add steaks to pan; bake 15-20 minutes.
• Flip steaks, spoon spaghetti sauce over the meat and bake another 15-20 minutes until meat is tender. (Time will vary depending on thickness of steaks).
• Top with mozzarella, baking 5 more minutes or until cheese melts.