Venison Patty Parmesan
Ground venison patties breaded, lightly fried until golden brown, covered in tomato sauce, topped with a slice of mozzarella and baked until bubblin’ hot.
Servings: 4
Ingredients
- 1 1/2 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, 1/4 inch thick
- fresh flat leaf parsley, garnish
Instructions
- Preheat the oven to 375 degrees.
- In a bowl, combine the ground venison with chopped parsley, salt, granulated garlic powder and pepper. Shape into 4 individual patties about 1/2 inch thick.
- Add the eggs and water to a bowl and lightly beat until blended. In another bowl or plate, combine the seasoned breadcrumbs and Parmesan cheese. Dip each venison patty into the egg wash and then press into breadcrumbs coating both sides. Set aside when done.
- Heat a large skillet over medium heat and add canola oil. When the oil is hot, carefully set the breaded venison patties into the skillet. Brown on both sides about 2-3 minutes per side.
- Add tomato sauce to the bottom of a baking dish (8x12) or an oven proof skillet and arrange the patties evenly in the sauce. Top each patty with a slice of fresh mozzarella cheese and spoon some of the sauce over each one. Bake in the oven for 25-30 minutes.
- Garnish the patties with parsley and serve with pasta noodles or a side salad.