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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âWhile looking for an alternative to pan-frying our venison steak, we decided to give it a little Italian flair,â writes Phil Zipp from Tomahawk, Wisconsin. âOur idea turned out to be a big hit with our family and friends.â Ingredients:
2 pounds boneless venison steaks |
1 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 (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. 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.
2. In a large skillet, brown meat in oil on both sides. Place in a greased 13-in. x 9-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.
3. 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. Yield: 6 servings.
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