Venison Parmesan Recipe
Ingredients
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1 1/2 pounds of venison round steak
1 egg beaten
1/3 cup Parmesan cheese
1/3 cup fine bread crumbs
1/3 cup olive oil
1 medium onion, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram or oregano
1(6 oz.) can tomato paste
2 cups hot water
8 oz. mozzarella cheese, sliced
1 to 1 1/2 pounds cooked spaghetti
Grated Parmesan, Romano and Mozzarella cheeses
Pound venison steak to tenderize and cut in serving pieces. Dip meat in egg and roll in mixture of Parmesan and bread crumbs. Heat oil over medium heat in a heavy skillet and brown meat on both sides until golden brown. Set aside. In the same skillet, cook onion over low heat until soft and stir in spices. Add tomato paste and gradually add hot water, stirring constantly. Boil gently 5 mins. Place meat in a deep casserole and top with the mozzarella. Pour half the sauce over the meat and cheese and top with spaghetti. Add remaining sauce and an additional sprinkling of cheeses. Bake at 350 degrees for 30 minutes.
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