Venison Parmigiana

Mains

Print Recipe

Servings: 6

Ingredients

2 pounds boneless venison steaks

1 egg

1 tablespoon milk

2/3 cup seasoned bread crumbs

1/3 cup grated Parmesan cheese

5 tablespoons olive oil

1 small onion, finely chopped

2 cups hot water

1 can (6 ounces) tomato paste

1 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon dried marjoram

2 cups (8 ounces) shredded part-skim mozzarella cheese

Pound steaks to 1/4-inch thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture.
In a large skillet, brown meat in oil on both sides. Place in a greased 13-by-9-inch baking dish. In the drippings, saute onion for 2–3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison.
Cover and bake at 350 degrees for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

Recipe Courtesy Of

Taste of Home