Venison Parmigiana

Venison Parmesan

Lightly breaded and lightly pan fried. Simmered in a Marinara sauce. Simple and Oh so Good! No need for sides. Just meat, cheese and sauce!

Serves 2-4


  • 1 1/2 pounds venison roast (cut into 6 steaks, about 1/2 inch thick)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup plain bread crumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 cup canola oil
  • 2 cups marinara sauce
  • 6 slices fresh mozzarella cheese
  • 1/4 cup shaved Parmesan cheese
  • fresh basil, roughly chopped


Cut venison roast into 6 steaks and pound with a meat tenderizer till they are about 1/4 inch thick. Rub each side with olive oil and season with salt and ground black pepper. Combine bread crumbs, basil, oregano and salt in a bowl. Heat a skillet over medium heat and add canola oil. Take each steak and firmly press both sides into the breadcrumbs. Place the coated steaks in skillet and cook until golden brown, about 4-5 minutes per side. Remove steaks and drain remainder of the oil from the skillet. Heat the skillet over low heat and add the marinara sauce. Carefully add the steaks back to the skillet and top each one with a slice of mozzarella cheese. Loosely cover with foil and continue to cook until cheese is melted, about 10 minutes.

Serve alone or over your favorite pasta. Garnish with shaved Parmesan cheese and fresh basil.

Venison Parmesan
Venison Parmesan
Venison Parmesan
Venison Parmesan

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