Venison Parmigiana Recipes

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.

Steps:

• Mix together 3 Tbsp.
• parmesan cheese with 1 cup bread crumbs.
• In bowl, beat 2 eggs, salt and pepper to taste.
• Dip venison in eggs, then bread crumbs.
• Heat 6 Tbsp.
• olive oil in skillet till hot.
• Fry venison 5 mins.
• each side till brown.
• Then place venison on a cookie sheet, spoon spaghetti sauce over venison and bake in 325 degree oven till tender, I usually bake 15 or 20 mins.
• Then add mozzeralla cheese and bake till cheese melts.

Steps:

• In a hot saute pan, brown venison with garlic, onions and rosemary. Drain extra juices off, season with salt and pepper, to taste, and set aside to let cool. Boil potatoes, drain well, and mash with butter. (You want them to be "tight" mashed potatoes.) Add Parmesan and chives to potatoes and let cool. Combine the venison with the potatoes. When mixture is cool enough to handle, you can shape with a mold (such as a 2-inch cookie cutter), or make patties, logs, or small spheres. Bread the brandade in a 3 step process: roll in flour, then dip in egg mixed with milk, then coat with bread crumbs. In a pot of hot oil or a deep fryer, fry until golden brown. Serve warm.

Steps:

• Preheat oven to 400°F. Put the oil in a skillet and heat on low. Slice tenderloin along the grain into fat pieces and butterfly them. Pound the meat out until thin. Place the meat into the skillet and braise shortly on both sides. Do not cook all the way.
• Lay the slices in a 13" x 9" in pan covering the bottom. Pour spaghetti sauce on top.
• Cook for about 20 minutes or until sauce is bubbling and meat is cooked through. Sprinkle cheese on top and bake until cheese melts.

Steps:

• 1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs.
• 2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.
• 3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom.
• 4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.

Steps:

• Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
• In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
• Fry coated venison strips in the hot oil until golden brown.
• Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.