Venison Loin Parmigiana
Venison Parmesan is an easy recipe that only takes a couple of minutes. Your venison is tender, juicy, and cheesy in less than 30 minutes.
Servings 4 servings
Calories 670kcal
Cost $5
Ingredients
- 4 pieces leftover chicken fried venison loin
- 1/2 lb pasta of your choice
- 1 jar store bought pasta sauce or 2-3 cups homemade
- 8 slices mozzarella
- 1/2 cup Parmesan cheese plus more for garnish
- fresh basil, fresh parsley for garnish optional
- salt and pepper to taste
Instructions
- Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water, just before you drain pasta.
- Heat sauce in a small saucepan.
- Warm venison under broiler for about 2 minutes per side.
- Remove venison from broiler and top each piece with 2 slices mozzarella.
- Return to broiler for a few minutes, watching carefully so you don't burn the cheese.
- Once pasta is drained, return it to the pan you cooked it in and add sauce, Parmesan and reserved pasta water.
- Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.
- For recipe for chicken fried steak see here.
Notes
If you want to make it from scratch, you can see the recipe for Chicken Fried Steak.
The article above also shows the method for making it from scratch.
Best if made fresh. The leftover venison and pasta will last 3-4 days in the refrigerator. Keep them separate, and then assemble the parmigiana when ready to serve.
Nutrition
Calories: 670kcal | Carbohydrates: 53g | Protein: 26g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1449mg | Potassium: 743mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 11.9mg | Calcium: 468mg | Iron: 2.8mg