Hungry Hunter Recipes
Venison Parmigiana
In This Report
From the Kitchen
Ingredients
- 1 large cut of venison, cut into steaks and pounded to even thickness
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish
- Olive oil, for frying
Method
Prepare the venison by seasoning the pounded steaks with salt and pepper on both sides.
Coat the venison
- Place the flour in one shallow dish, the beaten eggs in another, and mix the breadcrumbs and Parmesan cheese in a third.
- Coat each piece of venison in the flour, shaking off the excess.
- Then dip into the beaten eggs allowing to drip and remove excess.
- Finally coat in the breadcrumb-parmesan mixture, pressing to adhere.
- Repeat this for all venison steaks.
Fry the schnitzels
- Heat a generous amount of olive oil in a skillet over medium-high heat.
- Fry the venison for 3–4 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Assemble and Bake
- Preheat your oven to 400°F (200°C).
- Place the venison schnitzels on a baking sheet or in a baking dish.
- Spoon marinara sauce over each individual piece and sprinkle with shredded mozzarella cheese.
Bake
- Bake for about 10–15 minutes, until the cheese is melted and bubbly.
Garnish and Serve
- Garnish with fresh basil or parsley. Serve with chips and salad.
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