This is a standard recipe meant for chicken breast or veal, both naturally quite tender. Venison or any tough cut should be tenderized first unless you have an exceptionally tender cut.
One good way to tenderize a steak is to place it between sheets of plastic wrap lubed with a little cooking oil, and use a meat mallet to pound it into the desired thickness.
I use an LEM brand meat tenderizer attachment on my meat grinder and it works like a dream. It’s an expensive tool but really well built should outlast the owner. I have no relationship with LEM, just a happy customer.
One good way to tenderize a steak is to place it between sheets of plastic wrap lubed with a little cooking oil, and use a meat mallet to pound it into the desired thickness.
I use an LEM brand meat tenderizer attachment on my meat grinder and it works like a dream. It’s an expensive tool but really well built should outlast the owner. I have no relationship with LEM, just a happy customer.
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Ingredients
- 4 well trimmed venison steaks — tenderized. Ground patties work too.
- 2 eggs
- 2 Tbsp flour
- 1/2 cup cooking oil — mix of oil and clarified butter even better
- 3/4 cup dried grated parmesan
- 1/3 cup fresh basil — chop just before plating
- 2 cups marinara sauce — Some store-bought marinara is really good. But feel free to make your own!
- 1/2 box linguini — or your favorite pasta
- 1/2 cup bread crumbs — Panko is best. If using "Italian" flavored crumbs skip the seasonings below:
Seasoning
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Shredded cheese — Mozzarella and a good melting cheese to cut the rubbery texture
- 1/2 cup mozzarella
- 1/2 cup a mild, good melting cheese — e.g. Gruyère, Gouda, Fontina, Provolone, Jack
Ingredients
Seasoning
Shredded cheese — Mozzarella and a good melting cheese to cut the rubbery texture
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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
View online at KillerNoms.com/venisonparmesan
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