VENISON PARMIGIANA

Venison Parmigiana image

"While looking for an alternative to pan-frying our venison steak, we decided to give it a little Italian flair," writes Phil Zipp from Tomahawk, Wisconsin. "Our idea turned out to be a big hit with our family and friends."

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless venison steaks
1 large 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 shredded part-skim mozzarella cheese

Steps:

Pound steaks to 1/4-in. 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 13x9-in. 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° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 492 calories, Fat 24g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 757mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 50g protein.