Venison Parmesan

Killer Noms Wild Game Recipes and Techniques


This is a standard recipe meant for chicken breast or veal, both naturally quite tender. Venison or any tough cut should be tenderized first unless you have an


  • 4 well trimmed venison steaks - tenderized. Ground patties work too.
  • 2 eggs
  • 2 tbsp flour
  • 1/2 cup cooking oil - half/half oil and clarified butter even better
  • 3/4 cup dried grated parmesan
  • 1/3 cup fresh basil - chop just before plating
  • 2 cups marinara sauce
  • 1/2 box linguini - or your favorite pasta
  • 1/2 cup bread crumbs - Panko is best. If using "Italian" skip the seasonings below:
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Gruyère, Gouda, Fontina or Provolone


  1. Tenderize steaks. Salt and pepper both sides and set aside at least 15 minutes Begin heating marinara sauce in a saucepan. Consider...
  2. Get the full instructions at Killer Noms Wild Game Recipes and Techniques
Venison Parmesan

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Steve Jones
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4 people