Parmesan Venison
Created by dienia b on May 17, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 40m
- Recipe #19087
Ingredients
- 1 1/2 pounds venison (loin, about 1/4" thick)
- 2 cups all purpose flour
- 1/2 t garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 large eggs
- 1 tablespoon water
- 6.3 ounces dry breadcrumbs (2 cups, seasoned)
- 1 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 1/2 cups pasta sauce
- 1/2 cup shredded mozzarella cheese
- 4 cups spaghetti pasta (cooked)
- 1/4 cup fresh parsley
How to Make
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Step 1: Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
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Step 2: In a plate, mix together flour, salt,garlic powder, and pepper.
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Step 3: On a second plate, beat the eggs with 1 tablespoon of water.
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Step 4: On a third plate, mix breadcrumbs and Parmesan cheese.
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Step 5: Lightly dredge venison in the flour mixture,
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Step 6: Then the egg wash,
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Step 7: And then the Parmesan breadcrumb mixture.
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Step 8: Place on a plate or baking dish in a single layer. Refrigerate for 20 minutes.
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Step 9: Heat the oil in a large skillet. Add the meat and brown on both sides.
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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.
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Step 11: In 9 x 13 cake pan
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Step 12: Place in a greased baking dish. Cover each piece with the sauce.
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Step 13: Cover with mozzarella cheese.
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Step 14: Sprinkle on parsley
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Step 15: Bake at 350 degrees for 30 minutes or until tender.
Nutritional Facts
- 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