Parmesan Venison

30m
Prep Time
40m
Cook Time
1h 10m
Ready In

Recipe: #19087

May 17, 2015



""

Original is 4 servings

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


No special items needed.

0 Reviews

You'll Also Love