Venison Parmigiana:
4 venison chops or venison steaks
1 egg, beaten
1 tsp. salt
1/8 tsp. pepper
1/2 cup fine, dry bread crumbs
1/4 cup grated Parmesan cheese
3 T. butter
Tomato Sauce:
2 T. butter or margarine
2/3 cup chopped onion
1/4 cup finely chopped green pepper
8-oz. can tomato sauce
1/4 tsp. basil
Salt and pepper
11/2 cups shredded mozzarella cheese
Combine salt and pepper with egg, and add bread crumbs and Parmesan cheese. Dip chops or steaks in egg and coat with crumb mixture. Brown venison in butter in large skillet over medium heat. Reduce heat to low and cook for 30 minutes or until meat is tender. Prepare sauce; cook onion and green pepper in a saucepan for about 5 minutes in butter. Add tomato sauce and basil. Season to taste with salt and pepper; simmer uncovered for 10 minutes. When venison is done, arrange in a baking dish. Pour sauce over meat and top with mozzarella cheese. Place under broiler until cheese is melted and lightly browned.
Rick Fusinatto
Peru, IL
From Celebrating Wild Game: Members’ Special Recipes