Parmesan Venison
Recipe: #19087
May 17, 2015
Categories: Dinner, Main Dish, Casseroles, Game, Italian, Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Venison more
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Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (587.5 g)
- Calories 1070.5
- Total Fat - 48.9 g
- Saturated Fat - 15 g
- Cholesterol - 281.6 mg
- Sodium - 2716.6 mg
- Total Carbohydrate - 89.7 g
- Dietary Fiber - 11.7 g
- Sugars - 16.9 g
- Protein - 70 g
- Calcium - 543.7 mg
- Iron - 12.1 mg
- Vitamin C - 8.6 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
Step 2
In a plate, mix together flour, salt,garlic powder, and pepper.
Step 3
On a second plate, beat the eggs with 1 tablespoon of water.
Step 4
On a third plate, mix breadcrumbs and Parmesan cheese.
Step 5
Lightly dredge venison in the flour mixture,
Step 6
Then the egg wash,
Step 7
And then the Parmesan breadcrumb mixture.
Step 8
Place on a plate or baking dish in a single layer. Refrigerate for 20 minutes.
Step 9
Heat the oil in a large skillet. Add the meat and brown on both sides.
Step 10
Heat oil and butter in large cast iron skillet or saute pan. Cook for about 2 minutes over medium heat on each side or until browned.
Step 11
In 9 x 13 cake pan
Step 12
Place in a greased baking dish. Cover each piece with the sauce.
Step 13
Cover with mozzarella cheese.
Step 14
Sprinkle on parsley
Step 15
Bake at 350 degrees for 30 minutes or until tender.
Tips & Variations
No special items needed.
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