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Venison Parmigiana

This is a great sauce

Ingredients

  • 4-6 venison chops or 2 lbs. venison steak
  • 1 garlic clove, minced
  • 5 Tbls. olive or canola oil
  • 1 egg
  • 1 Tbls. milk
  • 2/3 c. seasoned bread crumbs
  • 1/3 c. parmesan cheese, grated fine
  • 1 small onion, finely chopped
  • 1-2 garlic cloves, minced
  • 2 c. hot water
  • 6 oz. can tomato paste
  • 1 t. sugar
  • 1/2 t. salt and 1 t. pepper
  • 1/2 t. dried marjoram
  • 2 c. shredded mozzarella cheese
  • cooked spaghetti for 4-6 people (whole wheat or Dreamfield's)

Instructions

Using a meat tenderizer, pound chops (between 2 pieces of plastic wrap) to 1/4 inch thickness. If using steak, cut venison into serving size pieces and flatten.

Marinade meat with minced garlic in a zip lock bag for a couple of hours before cooking.

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.

In a large skillet, brown meat in oil on both sides. Place in a greased 9x13x2-inch baking dish.

In the drippings, sauté onion and garlic for 2-3 minutes or until tender. Stir in the hot water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat simmer uncovered for 5 minutes. Pour over venison.

Cover and bake at 350 degrees for 50 minutes or until meat is tender. Uncover; sprinkle with mozzarella. Bake 10-15 minutes longer or until cheese melts.

Serve with cooked spaghetti, drizzled with a little olive oil. Place meat and sauce on top. Then sprinkle fresh parmesan cheese on top, if desired.

NOTE: Can also substitute six 4-oz. skinless chicken breasts, or four larger ones.