If you’ve never had Venison Parmesan, now is the time. I mean, how can you resist tenderly fried venison steaks covered with mozzarella cheese on a bed of pasta with homemade red sauce? Not me!
When you saw “Venison Parmesan” I bet you thought this is going to be a complicated recipe that’s going to take a lot of time. Wrong! After all, my tagline is “Keeping it Simple” so you should know this is not going to be difficult.
We are going to get everything going all at the same time and you’ll have Venison Parmesan ready to eat in a matter of 15 minutes!
I age my venison, so I don’t always need to marinade it, but it you want to marinade the meat to tenderize it even further or to give it more flavor, Italian dressing or a vinegar based marinade is a good choice. You might also want to run the steaks through a tenderizer or beat it with a meat hammer. Either way, this is a very simple and delicious recipe–one that you’ll make time and time again.
First, get the water boiling for the pasta and put all ingredients in a pan for the red sauce and once the water is ready toss in the pasta. Heat a frying pan with oil and coat the venison steaks with milk and then the breadcrumb and parmesan mixture. Fry the steaks to your liking and set them to the side. By then the pasta sauce will be ready, so pour it into a casserole dish and add your steaks. Then top with mozzarella cheese and heat just long enough to melt the cheese. Then pile some pasta on your plate, top with some sauce and then a steak. YUM! See how simple that was!
Feel free to print our recipe card:
Once I fix my plate, I like to sprinkle a little parmesan over my pasta and sauce. This dish is so good with a nice salad and of course, my family has to have garlic bread or mozzarella sticks. They are bread eaters!
The good, the bad and the delicious…
- Venison Parmesan is high in protein, potassium, fiber, vitamin A and Iron and is low in cholesterol and sugar.
- It’s also high in calories, sodium, and carbs.
See my tips below for making this a more diet-friendly recipe.
Venison Parmesan Nutrition Facts
|Serves: 6||Serving: 3/4 cup of pasta, 4.7 oz of sauce, 1/2+ slice of cheese, 1 venison steak|
|Calories 582||Calories from fat 15|
|% Daily Value*|
|Total Fat 10 g||16%|
|Saturated Fat 2 g||10%|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 7 mg||2%|
|Sodium 1606 mg||67%|
|Potassium 1169 mg||33%|
|Total Carbohydrates 63 g||21%|
|Dietary Fiber 7 g||26%|
|Sugars 7 g|
|Protein 60 g||120%|
|Calcium 12%||Vitamin A 19%|
|Iron 24%||Vitamin C 12%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the calories, sodium, and carbs you could use a healthier spaghetti or pasta of any kind as long as it suits your health needs. Also, use a low-sodium cheese and omit any added salt to the sauce. You might also decide to completely omit the cheese.
- Whatever changes you make to your Venison Parmesan, you can recalculate the nutrition facts at myfitnesspal.com