well trimmed venison steaks
— tenderized. Ground patties work too.
— mix of oil and clarified butter even better
dried grated parmesan
— chop just before plating
— Some store-bought marinara is really good. But feel free to make your own!
— or your favorite pasta
— Panko is best. If using “Italian” flavored crumbs skip the seasonings below:
Shredded cheese — Mozzarella and a good melting cheese to cut the rubbery texture
a mild, good melting cheese
— e.g. Gruyère, Gouda, Fontina, Provolone, Jack
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.
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