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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Wyoming is a paradise for people like us who enjoy hunting. My husband was thrilled when our jobs brought us here over 20 years ago. I've been cooking game since I was a girl, so I use recipes like this enticing elk dish often. It's one of our favorites. -Dolores Crock, Cheyenne, Wyoming Ingredients:
1-1/2 pound boneless elk steak |
1/4 to 1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
1/2 cup dry italian bread crumbs |
1/2 cup grated parmesan cheese |
2 eggs |
1/4 cup water |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup olive oil |
1-1/2 cups spaghetti sauce |
6 slices mozzarella cheese |
hot cooked noodles |
minced fresh parsley, optional |
Directions:
1. Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture; refrigerate for 20 minutes.
2. Heat oil in a large skillet; brown meat on both sides. Place in a greased 13-in. x 9-in. baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining spaghetti sauce. Bake, uncovered, at 350° for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired. Yield: 6 servings.
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