Venison Parmesan
Elevate your dinnertime game with this savory and satisfying Venison Parmesan recipe! Tender venison steaks are seasoned to perfection, breaded in a crispy Parmesan-infused coating, and pan-seared until golden. Smothered in rich marinara sauce and topped with gooey mozzarella cheese, these cutlets are then baked to bubbly perfection. Serve this hearty dish over a bed of al dente spaghetti for a truly rustic, gourmet experience. Perfect for fans of wild game and Italian cuisine, this recipe offers a unique twist on the classic chicken parmesan while highlighting the rich, lean flavor of venison. With its mouthwatering aroma and comforting flavors, Venison Parmesan is sure to become a standout favorite for dinner parties or cozy family meals!
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs (Italian-style)
- 0.5 cup Parmesan cheese (grated)
- 4 tablespoons Olive oil
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese (shredded)
- 6 leaves Fresh basil leaves
- 12 ounces Spaghetti or other pasta (cooked)
Instructions
Preheat your oven to 375°F (190°C).
Lay the venison steaks on a cutting board and use a meat mallet to pound them gently until they are about 1/2 inch thick, if necessary.
Season the venison steaks with salt, black pepper, and garlic powder on both sides.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs whisked with 2 tablespoons of water, and the third with breadcrumbs mixed with grated Parmesan cheese.
Dredge each venison steak first in the flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook two venison cutlets at a time for 2-3 minutes on each side, until golden brown. Add more olive oil as needed when cooking the rest of the cutlets. Transfer cooked cutlets to a paper towel-lined plate.
In a baking dish, spread 1 cup of marinara sauce across the bottom. Arrange the venison cutlets on top of the sauce in a single layer.
Spoon the remaining marinara sauce evenly over the cutlets. Sprinkle shredded mozzarella cheese over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil leaves before serving.
Serve hot over cooked spaghetti or your choice of pasta.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 547 mg | 42% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
