Baked Venison Beef Parmesan Recipes

Steps:

• Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. , In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. , Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
• Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
• Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Steps:

• Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
• Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
• Spread meat evenly over bottom of pan.
• Spread onion, celery and mushrooms over meat.
• In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
• Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.