Utilize some of those roasts you have in the freezer to make this Elk Parmesan meal for dinner. Slice a 1 1/2 pound roast into steaks and tenderize until you have steaks that are about 1/4 inch thick. Combine simple seasonings, bread crumbs and Parmesan cheese to create a delicious outer crust and then combine with wilted spinach and your favorite marinara sauce. I used ricotta cheese in this recipe, but you can easily substitute with fresh mozzarella slices. Either way, the outcome is delicious and the elk meat was fork tender.
- 1 1/2 pound elk roast
- 1 cup plain bread crumbs
- 1/2 cup Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 eggs + 1 tablespoon water
- 1/2 cup Canola oil
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 tablespoons unsalted butter
- 1/2 cup shallots, finely diced
- 2 cloves garlic, minced
- 5 cups fresh spinach, tightly packed
Preheat oven to 375°F.
Cut elk roast into 8 steaks. Pound steaks with a meat tenderizer till they are about 1/4 inch thick.
Combine bread crumbs, Parmesan cheese, basil, oregano and salt in a bowl. In a separate bowl, beat eggs and water. Heat oven proof skillet over medium heat and add oil. Dip meat in egg and then press firmly in bread crumbs. Brown meat in skillet and remove when done. You may need to do this in batches. Set aside on a paper towel when done.
Drain oil from skillet and add butter. Saute shallots and garlic until fragrant. Add spinach and cook until lightly wilted.
Add the elk steaks back to the skillet. Pour marinara sauce over the top of the steaks and spinach. Divide the ricotta cheese and add to the skillet. Loosely cover with foil and bake for 30 minutes. Remove foil and continue to cook until meat is tender.