Friday, January 11, 2013

Italian Venison (or Beef) Steak

I was hoping to come up with something clever, witty, and generally brilliant today, so here....have a recipe.

I found this recipe in a cookbook called "301 Venison Recipes - The Ultimate Deer Hunter's Cookbook". If you don't eat venison, use beef (or pork or chicken).  This recipe is similar to Veal Parmesan and was great served over a bed of spaghetti.  Kat asked me to put it on "the make it again list".  Most cuts of venison will work, since the meat is tenderized, but if you have backstrap or tenderloin, I'd recommend using those.

Venison Parmesan

Italian Venison Steak

4 venison cubed steaks or tenderized round steaks (about 2 pounds)
1/4 cup oil
1/2 cup flour or crushed crackers (I used whole wheat flour seasoned with salt and pepper)
1 egg, beaten
1 jar (26 ounces) pasta sauce (I used our home-canned sauce)
1 cup grated Parmesan cheese (I used provolone with just a bit of Parmesan)

Preheat oven to 350°F.  Slowly heat oil in large oven-proof skillet.  Dip steaks in egg, then in flour mixture.  Brown on both sides in hot oil.  Drain oil from pan; return steaks to pan.  Spoon pasta sauce over steaks.  Bake, covered, for 45 minutes (use foil if your skillet has no lid).  Top with cheese and return to oven for 5 minutes to melt.  Makes 4 servings.

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