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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Venison Parmesan Recipe

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This recipe for Venison Parmesan is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-15 ounce cans tomato sauce
½ teaspoon season all
2 tablespoons butter
1 teaspoon dried whole oregano
2 tablespoons brown sugar
1 teaspoon dried whole basil
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon white pepper
2 eggs
½ teaspoon white pepper
1 teaspoon season all
2 pounds venison(cube steak cut or flank pounded), cut into serving size pieces
4 cups Italian style bread crumbs
½ cup olive oil
¼ cup freshly grated Parmesan cheese
1-8 ounce package Mozzarella cheese
Directions:
Directions:
To make sauce combine the first 9 ingredients in saucepan over medium heat for 5 to 10 minutes, stirring occasionally—set aside.
Beat eggs and add 1 teaspoon season all, ½ teaspoon white pepper, dredge venison in bread crumbs. Sauté venison in the olive oil 4 to 5 minutes (until brown). Place venison in lightly greased baking dish—pour sauce over and sprinkle with Parmesan cheese. Bake for 30 minutes covered. Uncover and top with the Mozzarella cheese slices, bake an additional 5-10 minutes until cheese melts.
Bake 350 degree oven. Serves 4 to 6.

 

 

 

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