May 17, 2015
Categories: Dinner, Main Dish, Casseroles, Game, Italian, Budget-Friendly, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Venison more
- 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
Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
In a plate, mix together flour, salt,garlic powder, and pepper.
On a second plate, beat the eggs with 1 tablespoon of water.
On a third plate, mix breadcrumbs and Parmesan cheese.
Lightly dredge venison in the flour mixture,
Then the egg wash,
And then the Parmesan breadcrumb mixture.
Place on a plate or baking dish in a single layer. Refrigerate for 20 minutes.
Heat the oil in a large skillet. Add the meat and brown on both sides.
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.
In 9 x 13 cake pan
Place in a greased baking dish. Cover each piece with the sauce.
Cover with mozzarella cheese.
Sprinkle on parsley
Bake at 350 degrees for 30 minutes or until tender.
Tips & Variations
No special items needed.