Venison Parmesan Patties – classic comfort food at it’s best

These venison Parmesan patties use ground venison that are breaded, lightly fried until golden brown, then smothered in rich tomato sauce, topped with slices of mozzarella, and baked until bubbly and irresistible.

When I think of Parmesan—or Parmigiana—for dinner, my mind immediately goes to tender cuts of meat, crisped in a light breading, simmered in savory tomato sauce, and finished with gooey, melted cheese. It’s classic comfort food at its best.

So why not take that same technique and apply it to ground meat?

Using the same method I rely on for Steak Parmesan, I swapped the steak for seasoned ground venison patties, breaded and pan-fried to perfection before finishing them in the oven. The result is a simple but satisfying twist on a familiar favorite. No venison in the freezer? No problem—this recipe works just as well with ground elk, antelope, or other wild game.

These ground venison parmesan patties are quick enough for busy weeknights and impressive enough for entertaining. Serve them over pasta, alongside garlic bread, or with a crisp green salad for a complete wild game dinner that feels both comforting and elevated. This dish is easily one of my favorites and always the motivation I need to dig deep into the freezer and dish up something hearty and comforting for dinner tonight.

A Note on Ground Venison and Fat Content

Ground venison can be prepared a few different ways, depending on personal preference. Some hunters choose to grind venison 100% pure with no added fat, which keeps the meat extremely lean but often requires adding oil or butter during cooking to prevent it from drying out. Others prefer blending venison with beef fat or pork fat to improve moisture and texture. Common ratios are 85/15 or 80/20 (venison to fat), which strike a balance between flavor and juiciness while still letting the venison shine. No matter which option you choose, adjusting your cooking method—such as using lower heat and adding a bit of fat to the pan—will help ensure tender, flavorful results.

More Ground Venison Recipes to Add to Your Wild Game Arsenal

If you enjoy this Ground Venison Parmesan Patties recipe, ground venison opens the door to endless possibilities—elk burgers, meatloaf, enchiladas, tacos, and meatballs. Building a rotation of reliable ground wild game recipes ensures you’re always ready to turn your harvest into memorable meals.

Preheat oven to 375°F.

In a bowl, combine ground venison, chopped parsley (optional), salt, garlic powder, and pepper. Shape into 4 large patties, about ½ inch thick.

In a separate bowl, whisk eggs with water. On a plate, combine breadcrumbs and Parmesan. Dip each patty into the egg mixture, then coat with the breadcrumb mixture.

Heat canola oil in a large skillet over medium heat. Brown patties 2–3 minutes per side until golden.

Spread ½ cup of tomato sauce in an 8×12-inch baking dish or ovenproof skillet. Arrange patties in the dish and top each with a slice of mozzarella cheese and remaining sauce.

Bake for 25–30 minutes, until cheese is melted and bubbly. Garnish with parsley and serve over pasta or with a side salad.

Recipe Tips for Perfect Ground Venison Parmesan Patties

• Lean Meat Tip: Venison is very lean and can dry out quickly. Mixing in a little fat (like a tablespoon of olive oil) or using a slightly fattier ground game helps keep the patties juicy.
• Season Generously: Ground venison has a mild flavor, so don’t skimp on salt, pepper, and garlic. The seasoning in the breadcrumb coating adds an extra layer of flavor.
• Even Patties: Make all patties the same size and thickness so they cook evenly. About ½ inch thick works best.
• Golden Crust: Ensure the skillet is hot before adding the patties so the breading crisps quickly without absorbing too much oil.
• Sauce Coverage: Spoon extra tomato sauce over the patties before baking to keep them moist and flavorful.
• Cheese Choice: Fresh mozzarella melts beautifully, but you can mix in provolone or fontina for a slightly sharper flavor.
• Make-Ahead Option: You can bread the patties ahead of time and refrigerate for a few hours before frying and baking.

Top Ground Venison Recipes to Try

• Flaky Puff Pastry Ground Venison – Buttery, golden pastry wrapped around seasoned ground venison for an easy showstopper dinner.
• Venison Meatballs with Gnocchi – Tender venison meatballs simmered in sauce and served over pillowy gnocchi.
• Ground Venison Rollup – A savory, rolled ground venison dish that’s perfect for weeknights or slicing to serve guests.
• Venison Meat Pie – Classic comfort food with rich ground venison baked under a flaky crust.
• Venison Salisbury Steak Meatballs – Homestyle meatballs smothered in onion gravy, made with ground venison.
• Ground Venison Wellington – An elevated take on Wellington using seasoned ground venison wrapped in puff pastry.
• Venison Enchilada Meatballs – Bold, saucy meatballs baked in enchilada sauce for an easy wild game twist on taco night.

Ground Venison Parmesan Patties

Ground venison patties breaded, lightly fried until golden brown, covered in tomato sauce, topped with a slice of mozzarella and baked until bubblin’ hot.

3.90 from 19 votes

Print Pin Rate

Course: Main Course

Keyword: venison, venison parmesan

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Ingredients

• 1 1/2 - 2 lbs ground venison, or other ground game
• 1 tbsp flat leaf parsley, chopped
• 1 tsp kosher salt
• 1 tsp granulated garlic powder
• 1 tsp black pepper
• 1/2 cup canola oil
• 2 eggs + 1 tsp water, lightly beaten
• 3/4 cup Italian seasoned breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 cups spaghetti sauce
• 4 slices fresh mozzarella cheese (¼-inch thick)
• fresh flat-leaf parsley, for garnish

Instructions

• Preheat oven to 375°F.
• In a bowl, combine ground venison, chopped parsley, salt, garlic powder, and pepper. Shape into 4 large patties, about ½ inch thick.
• In a separate bowl, whisk eggs with water. On a plate, combine breadcrumbs and Parmesan. Dip each patty into the egg mixture, then coat with the breadcrumb mixture.
• Heat canola oil in a large skillet over medium heat. Brown patties 2–3 minutes per side until golden.
• Spread ½ cup of tomato sauce in an 8×12-inch baking dish or ovenproof skillet. Arrange patties in the dish and top each with a slice of mozzarella and remaining sauce.
• Bake for 25–30 minutes, until cheese is melted and bubbly.
• Garnish with parsley and serve over pasta or with a side salad.

Notes

• Venison is lean—season well and consider a touch of fat for juiciness.
• Make patties even thickness for uniform cooking.
• Brown patties in a hot skillet for a crispy coating.
• Spoon extra sauce over patties before baking to stay moist.
• Serve with pasta, polenta, or a simple salad.

Cooking with Confidence and Creativity

Wild Game Recipes Meant to Inspire, Not Intimidate

My wild game recipes are designed to be a starting point—meant to inspire confidence in the kitchen rather than demand rigid rules. Flavor preferences vary, and every cut of wild game has its own story, so feel free to adjust seasonings, swap vegetables, or tweak cooking times to suit your palate. Whether you prefer bolder herbs, a richer gravy, or a lighter hand with spices, these recipes are flexible by design. The goal is simple: honor the meat, enjoy the process, and make each dish your own.