Elk Parmesan: A Wild Game Twist on a Classic Italian Favorite

Whether you call it Parmigiana, Parmesan, or just plain Parm, chances are you’ve enjoyed a version of this beloved Italian dish. But the authentic Italian Parmigiana actually began as a meatless creation—thinly sliced eggplant, lightly fried in oil, layered with cheese and tomato sauce, then baked to perfection.

Over time, cooks outside of Italy adapted the dish, swapping the eggplant for heartier proteins like chicken, veal, beef, and my personal favorite—elk.

My version stays close to the restaurant-style classic but with a wild game twist. Tender elk cutlets are dredged in seasoned breadcrumbs, lightly fried until golden, and nestled into a rich tomato sauce. Each cutlet is topped with fresh mozzarella, and I like to add a few spoonfuls of ricotta to the sauce before baking, creating a luscious, creamy finish.

The result is a comforting, indulgent combination of golden-brown elk, warm tomato sauce, and gooey melted cheese—perfect served over pasta or wilted spinach for a satisfying wild game dinner.

Wild Game Substitutions for Elk Parmesan

If elk isn’t available, whole venison or antelope steaks are perfect alternatives. Using whole steaks—not ground meat—ensures each cutlet stays tender and juicy while developing a crisp, golden-brown crust. These wild game options soak up the rich tomato sauce and melted cheeses beautifully, making it easy to enjoy the same hearty, comforting flavors even when elk isn’t on hand.

Preheat the oven to 375°F.

Cut the elk roast into 8 pieces, roughly 1 inch thick, and pound with a meat mallet to tenderize.

In a bowl, combine bread crumbs, Parmesan cheese, dried basil, oregano, garlic powder, salt, and pepper. In a separate bowl, beat the eggs with water. Place ½ cup of flour on a plate. Lightly dredge each piece of elk in the flour, shaking off excess, dip in the egg mixture, then coat in the breadcrumb mixture, pressing firmly to adhere. Set aside.

Heat a large skillet over medium heat and add the oil. Once hot, cook the breaded elk pieces 1–2 minutes per side until golden brown. Work in batches to avoid overcrowding.

Pour the spaghetti sauce into a 9×13-inch baking dish. Arrange the elk cutlets in the sauce and top each with a slice of fresh mozzarella. Spoon ricotta into the sauce and sprinkle with chopped basil.

Bake uncovered for 30 minutes, until the cheese is melted and the sauce is bubbly.

Serve the elk Parmesan over cooked pasta or wilted spinach and garnish with fresh basil.

Elk Parmesan: A Wild Game Twist on a Classic

Enjoy a restaurant-style Elk Parmesan made with tender breaded elk cutlets, rich tomato sauce, mozzarella, and ricotta cheese.

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Prep Time: 15 minutes minutes

Cook Time: 43 minutes minutes

Course: Main Course

Cuisine: American, Italian

Keyword: elk parmesan

Servings: 4

Ingredients

• 1 1/2 lbs elk roast
• 3/4 cup plain bread crumbs
• 1/4 cup parmesan cheese
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp granulated garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup flour
• 2 eggs + 1 tbsp water
• 1 cup canola oil
• 3 cups spaghetti sauce
• 1/2 cup ricotta cheese
• 8 slices fresh mozzarella
• 1/4 cup fresh basil, finely chopped

Instructions

• Preheat the oven to 375°F.
• Cut the elk roast into 8 pieces, roughly 1 inch thick, and pound with a meat mallet to tenderize.
• In a bowl, combine bread crumbs, Parmesan cheese, dried basil, oregano, garlic powder, salt, and pepper. In a separate bowl, beat the eggs with water. Place ½ cup of flour on a plate. Lightly dredge each piece of elk in the flour, shaking off excess, dip in the egg mixture, then coat in the breadcrumb mixture, pressing firmly to adhere. Set aside.
• Heat a large skillet over medium heat and add the oil. Once hot, cook the breaded elk pieces 1–2 minutes per side until golden brown. Work in batches to avoid overcrowding.
• Pour the spaghetti sauce into a 9x13-inch baking dish. Arrange the elk cutlets in the sauce and top each with a slice of fresh mozzarella. Spoon ricotta into the sauce and sprinkle with chopped basil.
• Bake uncovered for 30 minutes, until the cheese is melted and the sauce is bubbly.
• Serve the elk Parmesan over cooked pasta or wilted spinach and garnish with fresh basil.

Video

Notes

• Tenderize the elk. Pounding the elk roast to an even thickness ensures the cutlets cook quickly and remain tender, which is especially important for lean wild game.
• Coating tips. Lightly dredging in flour before the egg wash helps the breadcrumbs stick and creates a crisp, golden crust. Press the breadcrumbs firmly onto the meat for maximum coverage.
• Don’t overcrowd the skillet. Cooking in batches allows each cutlet to brown evenly without steaming.
• Cheese choices. Fresh mozzarella melts beautifully over the cutlets, and adding ricotta to the sauce creates a creamy, indulgent layer of flavor.
• Bake uncovered. This lets the cheese brown slightly while keeping the sauce rich and bubbly.
• Serving suggestions. Serve over pasta, polenta, or wilted spinach for a hearty, comforting meal.
• Wild game substitution. If elk isn’t available, whole venison or antelope steaks make an excellent alternative—this recipe works best with whole steaks to maintain the tender, juicy texture and crisp, golden crust.
• Make-ahead tip. Assemble the cutlets in the sauce and refrigerate for up to 24 hours before baking. The flavors meld beautifully and the dish heats evenly.

Tried this recipe?Let us know how it was!

Discover More Wild Game Recipes in My Cookbook

If you love recipes like this Elk Parmesan and want to explore even more ways to turn wild game into unforgettable meals, my Wild Game Cuisine Cookbook is packed with inspiration. From tender venison steaks and savory antelope roasts to hearty ground game dinners and creative weeknight dishes, each recipe is designed to celebrate the flavor, versatility, and adventure of cooking with wild game. Filled with step-by-step instructions, tips, and personal stories, this cookbook is perfect for hunters, home cooks, or anyone looking to elevate their meals with the natural richness of the outdoors. Bring the flavors of the hunt to your kitchen and make every meal a story worth sharing.