Venison Parmesan
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Venison Parmesan
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| Servings |
| 4people |
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Ingredients
- 4 well trimmed venison steaks — tenderized. Ground patties work too.
- 2 eggs
- 2Tbsp flour
- 1/2cup cooking oil — mix of oil and clarified butter even better
- 3/4cup dried grated parmesan
- 1/3cup fresh basil — chop just before plating
- 2cups marinara sauce — Some store-bought marinara is really good. But feel free to make your own!
- 1/2box linguini — or your favorite pasta
- 1/2cup bread crumbs — Panko is best. If using “Italian” flavored crumbs skip the seasonings below:
Seasoning
- 1/2tsp oregano
- 1/2tsp garlic powder
- 1/2tsp black pepper
Shredded cheese — Mozzarella and a good melting cheese to cut the rubbery texture
- 1/2cup mozzarella
- 1/2cup a mild, good melting cheese — e.g. Gruyère, Gouda, Fontina, Provolone, Jack
Instructions
- Tenderize steaks. Salt and pepper both sides and set aside at least 15 minutes
- Begin heating marinara sauce in a saucepan. Consider adding hot pepper.
- Prepare two dipping stations a. In one whisk together the egg and flour until well blended. b. In the other, mix bread crumbs, spices, and Parmesan.
- Pat steaks dry with a paper towel
- Dredge each steak first in the egg then in the bread crumbs. Press the crumbs into the steaks, and transfer to a wire rack.
- Heat oil in skillet until it shimmers, medium high.
- Add 2 steaks and cook 1 ½ to 2 ½ minutes per side depending on how thick they are. Venison can be quite dry if overcooked.
- Stage cooked steaks on a paper towel lined plate tented under aluminum foil, and repeat with remaining steaks
- Mix the two shredded cheeses together
- Place steaks on foil lined pan, cover with the shredded cheese mixture.
- Broil a minute or two until the cheese is melted and just turning brown. Don’t let it burn!
- Top steaks with some marinara sauce, sprinkle with basil, and serve. Serve pasta on the side with the rest of the sauce.
Recipe Notes