Venison parmesan
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Venison steaks; thinly sliced |
| Italian bread crumbs | ||
| ½ | pounds | Mozzarella cheese; sliced |
| 3 | cans | (4-oz) tomato pure |
| Basil | ||
| Italian seasoning | ||
| Parmesan cheese | ||
| ½ | pounds | Mozzarella cheese; grated |
| 4 | servings. | |
Directions
Grease a 9x13 casserole. Preheat oven to 350ø. Pound the venison steak to tenderize. Coat the steaks with Italian bread crumbs. Place a layer of the coated venison steaks in the bottom of the casserole. Next place layers of sliced Mozzarella cheese, tomato pur‚e, ¼ teaspoon basil and ¼ teaspoon Italian seasoning. Sprinkle with Parmesan cheese. Repeat layers and then sprinkle with the grated Mozzarella cheese. Bake for 1 hour at 350ø, Yield: NANCY TOMOSIESKI
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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