VENISON PARMESAN
From Tony Chachere's Cajun Country Cookbook. I haven't tried it yet but it sounds pretty delicious.
Provided by bridgettels
Categories Deer
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs.
- 2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.
- 3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom.
- 4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.
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Ariyan Ahmed Arif
[email protected]I made this recipe last night and it was a hit! The venison was tender and flavorful, and the parmesan crust was crispy and delicious. I served it with a side of roasted vegetables and it was a perfect meal.
Amanda LaRue
[email protected]This is the best venison recipe I've ever tried! The meat is cooked perfectly and the parmesan crust is crispy and flavorful. I will definitely be making this again.
Samia Rob
[email protected]This recipe is a great way to cook venison. The meat is tender and flavorful, and the parmesan crust is crispy and delicious. I served it with a side of roasted vegetables and it was a perfect meal.
Faiz Rasool
[email protected]I tried this recipe last night and it was delicious! The venison was tender and juicy, and the parmesan crust was crispy and flavorful. I will definitely be making this again.
Majid Lodhi
[email protected]This recipe is easy to follow and the results are amazing! The venison was cooked to perfection and the parmesan crust was crispy and delicious. I served it with a side of roasted vegetables and it was a perfect meal.
Md Farabes
[email protected]I made this recipe last night, and it was a hit! The venison was tender and flavorful, and the parmesan crust was perfectly crispy. I'll definitely be making this again soon.
Hasnain Jabbar
[email protected]This recipe is a keeper! The venison was cooked perfectly, and the parmesan crust was crispy and flavorful. I served it with a side of roasted vegetables, and it was a delicious and satisfying meal.
Elvis Asanji
[email protected]This was my first time cooking venison, and I was really happy with the results. The meat was tender and juicy, and the parmesan crust added a nice touch of flavor. I'll definitely be making this again.
Esther Macharia
[email protected]I'm not a big fan of venison, but this recipe changed my mind. The parmesan crust really mellowed out the gamey flavor, and the meat was cooked to perfection. I'll definitely be making this again.
Diana Stepanuk
[email protected]This venison parmesan recipe is a winner! The meat was tender and flavorful, and the parmesan crust was perfectly crispy. I served it with a side of spaghetti and meatballs, and it was a hit with the whole family.