Venison Parmesan

Name: Venison Parmesan
Ingredients: 1 lb thin venison steak; tony chachere's original creole seasoning; 1 egg; 2 tablespoons water; 1/3 cup grated parmesan cheese; 1/3 cup breadcrumbs, fine dried; 1/4 cup olive oil; 1 onion, finely chopped; 2 tablespoons butter; 1 (6 ounce) can tomato paste; 2 cups hot water; 1/2 teaspoon marjoram; 1/2 lb mozzarella cheese or 1/2 lb swiss cheese

13 ingredients

4 steps

Ingredients

1 lb thin venison steak
tony chachere's original creole seasoning
1 egg
2 tablespoons water
1/3 cup grated parmesan cheese
1/3 cup breadcrumbs, fine dried
1/4 cup olive oil
1 onion, finely chopped
2 tablespoons butter
1 (6 ounce) can tomato paste
2 cups hot water
1/2 teaspoon marjoram
1/2 lb mozzarella cheese or 1/2 lb swiss cheese

Directions

1

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

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

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

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.