Suzanne’s Venison Parmesan

Carolyn Doster, Spearsville HS

  • 1 lb deer meat (1/4 inch thick)
  • Salt and pepper
  • 1 egg
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup dried bread crumbs
  • 1/4 cup olive oil
  • 2 Tbsp butter
  • 1 onion, finely chopped
  • 6 oz tomato paste
  • 2 cup hot water
  • 1 tsp salt
  • 1/2 lb Mozzarella cheese, grated
  • Slices of Mozzarella cheese

Cut steak into 6 or 8 pieces, salt and pepper to taste. Beat egg with 2 teaspoons water. Dip meat in egg then roll in bread crumbs and Parmesan cheese mixture. Heat oil in skillet; fry 2 or 3 pieces at a time until golden brown. Lay meat in shallow but wide baking dish. In same skillet, cook onion and butter till onion is soft. Add paste and hot water, salt and 1/2 pound cheese. Boil for a few minutes; pour most of sauce over top of steak then top with thin slices of Mozzarella cheese. Pour on remaining sauce.

Bake at 350° for 45 minutes.

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