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 if you want to marinate 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!
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 6 Servings
Serving Size: 3/4 cup of pasta, 4.7 oz of sauce and 1 steak
- 2 lbs venison steak
- 1/2 cup of milk (for dipping steaks into)
- 1 cup Italian bread crumbs
- 2 oz. Kraft Grated Parmesan Cheese
- 4 deli-style mozzarella cheese
- 8 oz. Barilla thin pasta, uncooked
- 1 Tbsp. oil for frying
- For the sauce:
- Hunts 28 oz. of crushed tomatoes in puree
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- Let’s start the sauce first. In a large kettle, add the tomatoes, salt, black pepper, oregano, basil, onion powder and garlic powder and heat until it boils–just a couple of minutes. Then turn the heat to low.
- Fix the thin spaghetti noodles according to the package and preheat the oven to 450 °F
- While the spaghetti is cooking, heat a frying pan with oil to medium-high heat. Mix the Italian bread crumbs and grated Parmesan cheese together.
- Coat the venison steaks with milk and then the breadcrumb mixture and fry them for about 1 minute on each side or to your liking. Set them aside on clean paper towels or a cooling rack.
- Pour the sauce into a casserole dish and add your steaks and top with mozzarella cheese (breaking the cheese up so that each piece has some cheese) and heat just long enough to melt the cheese–no more than a couple of minutes.
- Then put 3/4 cup of pasta in your plate, top with 4.7 oz of sauce then a steak and devour!
To keep the pasta from becoming gluey or dry, you can add a tablespoon of butter once it’s fully cooked and drained.
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 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 619||Calories from fat: 19%|
|% Daily Value*|
|Total Fat 13 g||16%|
|Saturated Fat 4 g||19%|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 15 mg||5%|
|Sodium 1748 mg||73%|
|Potassium 1169 mg||33%|
|Total Carbohydrates 63 g||21%|
|Dietary Fiber 7 g||26%|
|Sugars 7 g|
|Protein 64 g||127%|
|Calcium 24%||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