How long does it take to make Venison Parmesan?

Based on our recipe instructions, the total cooking and preparation time for Venison Parmesan is approximately 90 minutes. This includes tenderizing the steaks, preparing the breading station, frying the steaks, assembling the dish, and baking it in the oven. Allow an additional 5 minutes for resting before serving.

What ingredients do I need for Venison Parmesan?

You'll need the following ingredients: 8 venison steaks, flour for dredging, 2 eggs, 1-1/2 cups freshly grated Parmesan cheese, 2 cups fresh bread crumbs, vegetable oil, kosher salt, freshly ground black pepper, 2 cups tomato sauce, 12 fresh basil leaves, and 2 cups shredded mozzarella.

How should I prepare the venison steaks for this recipe?

To prepare the venison steaks, place each one between two sheets of cling film and use a meat tenderizer to flatten them to about 1/4 inch thick. If the plastic tears, slightly dampen the meat before adding more plastic to prevent sticking. Season with salt and pepper before breading.

What is the best way to check if the oil is hot enough for frying?

To ensure the oil is hot enough for frying, drop a small piece of bread into the skillet. The oil should sizzle immediately upon contact with the bread. This indicates that the oil has reached the right temperature for frying the breaded venison steaks.

Can I prepare the tomato sauce in advance?

Yes, you can prepare the tomato sauce in advance. Use your favorite recipe or a store-bought version. The sauce can be made a day or two ahead of time and stored in the refrigerator until you're ready to assemble the Venison Parmesan dish.

What should I serve with Venison Parmesan?

Venison Parmesan pairs well with a simple side salad or steamed vegetables. For a refreshing non-alcoholic drink, consider serving with a glass of apple or grape juice. This combination complements the rich flavors of the dish beautifully.

Venison Parmesan: Ultimate Crispy Delight

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Ever since I first felt the thrill of turning simple ingredients into a memorable meal, I’ve been hooked on cooking. One of my all-time favorite dishes is Venison Parmesan, a delightful twist on the classic chicken version. The first time I made this dish, I was pleasantly surprised by how the earthy flavors of venison paired perfectly with the rich tomato sauce and gooey cheese.

Cooking Venison Parmesan at home feels like a celebration. It takes me back to those cozy family dinners where laughter and good food went hand in hand. This dish not only satisfies the taste buds but also brings a sense of togetherness and warmth to the table.

In this article, I’ll guide you through crafting your own Venison Parmesan, ensuring each step is as enjoyable as the last. Whether you’re a seasoned cook or a curious beginner, this recipe promises to be a delightful adventure. Let’s explore the nuances of this dish and discover why it has become a cherished part of my culinary repertoire.

Venison Parmesan

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Author: Chloe
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8-10
Category: Main Course
Method: Baking
Cuisine: Italian

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Description

Discover how to make a delicious Venison Parmesan with this easy recipe. Learn the steps to create a flavorful and satisfying dish perfect for any meal.

Ingredients

8 beef steaks, cut from the back leg or loin, 3/4 inch thick, about 85–113 grams each
Flour for dredging
2 eggs
1–1/2 cups (120 ml) freshly grated Parmesan cheese, divided
2 cups (480 ml) fresh bread crumbs (see below)
Vegetable oil
Kosher salt
Freshly ground black pepper
2 cups (480 ml) tomato sauce (see recipe below, or use your favorite tomato sauce) – 12 fresh basil leaves, rolled like a cigar and sliced into thin strips (see below)
2 cups (480 ml) shredded mozzarella

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Instructions

**Venison Parmesan Instructions:**
Place a steak between two sheets of cling film and use a meat tenderizer or a sturdy object to flatten it until it’s about 1/4 inch thick. Continue with the rest. If the plastic tears, dampen the meat slightly before adding more plastic wrap to prevent sticking.
Arrange a breading station with three shallow dishes. In the first dish, place some flour. In the second, beat the eggs with a splash of water. In the third, mix 1 cup of grated Parmesan and the breadcrumbs using your hands.
Heat a sturdy skillet over medium heat and pour in enough oil to cover the bottom by 1/2 inch.
Generously sprinkle salt and pepper on both sides of the flattened steaks.
Individually coat each steak in flour, followed by the egg mixture, and finally the breadcrumb-Parmesan mixture. Shake off any excess at each stage.
To check if the oil is ready, drop in a small piece of bread; it should sizzle upon hitting the oil.
Gently place a few breaded steaks in the hot skillet, ensuring not to overcrowd, and cook for around 2 minutes on each side until they are golden.
Transfer the cooked steaks to a tray lined with paper towels to absorb excess oil, and lightly season with salt. Repeat with the rest of the steaks.
Set your oven to preheat at 375°F.
Grease the base of a 9-by-13-inch baking dish lightly and spread about 3/4 cup of tomato sauce over it. Arrange the steaks snugly in the dish.
Layer the steaks with 1/2 cup of tomato sauce, one-third of the sliced basil, and 1/4 cup of grated Parmesan. Repeat with another layer of steaks, the remaining 3/4 cup of tomato sauce, and another third of the basil.
Sprinkle shredded mozzarella and the rest of the grated Parmesan on top.
Cover the dish with foil and bake for 25 minutes until it becomes bubbly. Then, remove the foil and bake for an additional 10-15 minutes until the cheese begins to brown.
Allow the dish to rest for 5 minutes after removing it from the oven.
Decorate with the remaining basil and serve promptly with extra grated Parmesan available at the table.

Notes

Pat the steaks dry with paper towels before coating in flour to achieve a crispy finish.
Season the steaks generously with salt and pepper before breading for enhanced flavor.
Create a delicious dish by layering tomato sauce, basil, and cheese between the steaks. Serve hot for the best taste and texture.

Mastering Venison Parmesan

Fundamentals

Understanding the basics of Venison Parmesan is essential to mastering this dish. Start by selecting the right cut of venison. For this recipe, use beef steaks cut from the back leg or loin. These cuts are tender and flavorful, making them perfect for this preparation.

Next, focus on the breading. The combination of flour, eggs, Parmesan cheese, and breadcrumbs creates a crispy and flavorful crust. This layer not only adds texture but also enhances the overall taste of the dish, making each bite a delightful experience.

Preparation/Setup

Begin by flattening the steaks to ensure even cooking. Use a meat tenderizer or a sturdy object to achieve the desired thickness. Once prepared, set up a breading station with flour, beaten eggs, and a mixture of Parmesan cheese and breadcrumbs.

Heat vegetable oil in a skillet over medium heat. The oil should cover the bottom of the skillet by about 1/2 inch. This ensures the steaks cook evenly and develop a golden, crispy crust.

Crafting the Perfect Breaded Venison

Technique

To achieve the perfect breaded venison, carefully coat each steak in flour, followed by the egg mixture, and finally the breadcrumb-Parmesan blend. Shake off any excess at each stage to prevent clumping and ensure an even coating.

Cook the breaded steaks in the hot oil for about 2 minutes on each side until golden brown. This quick frying process locks in the flavors and keeps the meat tender and juicy.

Tips/Tricks

To prevent the breading from falling off, press the breadcrumbs gently onto the steaks. This ensures a firm attachment and a satisfying crunch. Additionally, avoid overcrowding the skillet to maintain a consistent oil temperature, which is crucial for achieving a crispy coating.

For an even more flavorful experience, consider exploring other venison recipes like the Venison Backstrap with Blackberry Sauce and Nutmeg Notes or the Scandinavian Style Venison Tenderloin with Blueberry Morel Sauce.

Enhancing Your Venison Parmesan

Perfecting Results

Once the steaks are cooked, it’s time to assemble the dish. In a greased baking dish, layer the steaks with tomato sauce, fresh basil, and Parmesan cheese. Repeat for a second layer, ensuring each element is evenly distributed.

Top with shredded mozzarella and additional Parmesan before baking. This step melds the flavors and creates a rich, bubbling cheese topping that is both visually appealing and delicious.

Troubleshooting/Variations

If your cheese doesn’t brown as desired, try placing the dish under the broiler for a couple of minutes. Keep a close eye to prevent burning. For a different twist, experiment with various cheeses or add a layer of sautéed mushrooms for added depth.

Explore other variations like the Venison Backstrap with Honey Balsamic Strawberry Berry Glaze for a sweet and tangy alternative.

Serving and Storing Venison Parmesan

Serving/Presentation

Allow the dish to rest for a few minutes after baking before serving. This helps the flavors settle and makes slicing easier. Garnish with the remaining fresh basil for a burst of color and aroma.

Present the Venison Parmesan with a side of fresh salad or roasted vegetables to balance the robust flavors. For more serving ideas, check out Roasted Venison in Garlic Parmesan Sauce with Portobello for inspiration.

Pairings/Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain the dish’s texture and flavor.

For more venison recipe ideas, visit Creamy Garlic Parmesan Roasted Venison with Sautéed Portobello Medley — a perfect complement to your culinary endeavors.

Conclusion

Venison Parmesan is a delightful dish that combines rich flavors with a comforting texture. By following the steps outlined above, you can create a memorable meal that is both satisfying and impressive.

This recipe highlights the versatility and depth of venison, offering a unique twist on a classic favorite. Experiment with different techniques and variations to make it your own, and enjoy the process of crafting a dish that brings people together over good food.