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.
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.