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Venison Parmesan Recipe

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This recipe for Venison Parmesan, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Mowry
Added: Saturday, January 31, 2009


2 lbs. boneless venison steaks (or beef)
1 egg
1 T. milk
2/3 c. seasoned bread crumbs
1/3 c. Parmesan cheese
5 T. olive oil
1 small onion, finely chopped
2 c. hot water
6 oz. tomato paste
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. dried marjoram
2 c. (8 oz) shredded mozzarella cheese

Pound steaks to 1/4 inch 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 13 x 9 x 2 inch 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 F. for 50 minutes or until meat is tender. Uncover; sprinkle with mozzarella. Bake 10-15 minutes longer or until cheese is melted.

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