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.
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.