End of the day thoughts
We’ve all been there- you get home from work, it’s been a LONG day and you are STARVING. The kind of starving where those leftovers that have been hanging out in the fridge for longer than they should are starting to look good… The kind of starving where the thought of ONE more minute without food might result in a mini breakdown… The kind of starving- well, you get the idea.
On the days where I am THAT kind of starving, I need a recipe that can be whipped up in a pinch with few ingredients and preferably even fewer dishes to clean. Baked Venison Parmesan is one of those meals! This could easily be made with ground beef if your freezer isn’t full of last years harvest.
One Pot Wonder
This recipe comes together in no time with only two small bowls and a skillet (we use our Lodge Cast Iron Skillet). One bowl for egg wash, one for breading then fried on the range and into the oven until the cheese on top is nice and melty, gooey and delicious. YUM. My stomach is rumbling just thinking about it.
Wes knows that I will always go back for seconds, I’m just a hungry girl what can I say, but he’s a one serving kind of guy. I know a recipe is a winner when he goes back for more. This Baked Venison Parmesan is one of them!
Bread, Fry, Bake, Eat.
This recipe comes together so quickly and has so few ingredients that I’m adding it to my favorites list. You will start by making patties with the venison and then dunking them into egg wash first, followed by bread crumbs until thoroughly coated. Next fry them in a bit of oil until the outsides are golden. Removing them from the pan, you can add in the spaghetti sauce (be careful it can bubble if your pan is hot!) and then the patties back on top. Layer on the cheese and pop the whole thing into the oven until the cheese is gooey and it’s time to eat!
We hope you enjoy this recipe as much as we do. Let us know what you think in the comments below!
Baked Venison Parmesan
A saucy, cheesy, comfort dish. Baked Venison Parmesan is the perfect meal.
Ingredients
- Ground Venison- 1 lb
- Eggs- 2, beaten with 1 tbs water
- Seasoned Breadcrumbs- 3/4 C
- Parmesan Cheese- 1/2 C
- Spaghetti Sauce- 2 C
- Garlic Powder- 1 tsp
- Salt- 1 tsp salt
- Pepper- 1 tsp
- Dried Parsley- 1/2 tbs
- Mozzarella Cheese, shredded- 1/2 C
- Oil for frying
Directions
- Step 1 Start by preheating the oven to 375 degrees.
- Step 2 In a bowl, mix the ground venison with your salt and pepper, garlic powder, and 1/2 tbs parsley until thoroughly combined. Form the meat mixture into four separate patties of equal size.
- Step 3 You will need two bowls. In the first, mix the bread crumbs and 1/4 cup of the parmesan. In the second, beat the egg and water.
- Step 4 Take each patty and gently dip it into the egg mixture and then into the breadcrumbs until fully coated. Set aside on a plate.
- Step 5 In a large oven safe skillet (we use cast iron), add the oil and heat on medium until simmering.
- Step 6 Carefully, place the patties in the oil and fry until golden brown on each side. Remove from the pan and place on a clean plate.
- Step 7 Add the tomato sauce to the pan, being careful to avoid the oil beginning to splatter. Nestle the patties back into the sauce and top each with the remaining parmesan cheese and mozzarella. Place in the preheated oven and bake until the sauce is bubbling and cheese is fully melted.
- Step 8 Remove from the oven and allow to cool slightly before serving. Garnish with chopped fresh parsley or dried parsley. Enjoy!
