Venison 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:

• 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.