Venisonparmesan Recipes

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VENISON PARMESAN



Venison Parmesan image

This is a big favorite of my DH, and his hunting buddies. It is a great way to fix venison. It's good!

Provided by Aunt Paula

Categories     Deer

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless venison loin steaks
3 tablespoons parmesan cheese
1 cup breadcrumbs
2 eggs
salt and black pepper
olive oil
spaghetti sauce
mozzarella cheese

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



Venison Parmesan image

From Tony Chachere's Cajun Country Cookbook. I haven't tried it yet but it sounds pretty delicious.

Provided by bridgettels

Categories     Deer

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

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

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



Baked Venison / Beef Parmesan image

Delicious Italian flavors; extra cheesy for my kids! Any steak will work in this recipe, although I use 1/2 inch thick butterflies. I use either purchased spaghetti sauce or homemade Italian tomato sauce.

Provided by Kaarin

Categories     Deer

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb venison steak, boneless (I use 6 butterfly steaks)
1 cup fresh breadcrumb
3 tablespoons parmesan cheese, grated
1/2 teaspoon garlic salt
1/2 teaspoon italian seasoning
1 large egg
salt and pepper
2 tablespoons butter
1 cup spaghetti sauce
1 cup mozzarella cheese, shredded

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.

Nutrition Facts : Calories 458.5, Fat 20, SaturatedFat 10, Cholesterol 190, Sodium 847.4, Carbohydrate 27.3, Fiber 1.5, Sugar 7.7, Protein 40.2

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