I’ve been on an Italian kick recently and after this delicious Venison Parmigiana recipe I don’t think I’m going to stop anytime soon 😂.
I love chicken parm almost as much as Peyton Manning does and it’s my go to meal at most Italian restaurants (I’ll probably end up making a Pheasant Parm recipe too eventually 😊). I also love a good veal parmigiana, but I can feel a little guilty because baby cows are adorable. An easy way to combat this hesitance is by using venison! I’m much more willing to throw down on Bambi anyway lol.
This recipe requires some venison medallions which I used from a whitetail backstrap, but you could use tenderloins, the eye of round, or other large muscle cuts off the back ham. This is another recipe that requires a couple of steps but isn’t too hard. You tenderize your medallions and season them. Then you basically fry them and bake them with pasta sauce, prosciutto, and cheese. Not too hard 😊!
Let me know in the comments how it goes and if you like the Italian food. I hope you guys ENJOY as much as my family did!
- Meat Tenderizer
- 2 lbs venison backstrap medallions tenderized to 1/4 inch thick
- salt and pepper to taste
- extra virgin olive oil enough to keep bottom of pan coated
- 3 oz prosciutto
- 8 T parmesan cheese enough to sprinkle tops of filets with
- 8 oz shredded mozzarella enough to sprinkle tops of filets with
- Italian seasoning about a pinch per filet
- 24 oz favorite red pasta sauce
- 16 oz capellini cooked according to package instructions
- 3 T extra virgin olive oil to toss pasta with
- parmesan to top with
- red pepper flakes to top with
- Tenderize meat medallions to ~1/4 inch thick.
- Salt and pepper each side of the filets and let sit in fridge for 3-4 hours. If you are short on time, start with this and let sit while you create flour mixture and egg wash.
- Using three shallow dishes set up the following:1. Flour Mixture- combine flour, salt, pepper, and red pepper flakes2. Egg Wash- 4 eggs whisked well3. Italian style bread crumbs
- Coat filets in flour mixture, then egg wash, then bread crumbs. Make sure in each step the filet is well coated in each of the ingredients. Repeat until completed.
- Lay out a dish towel with a cooling rack over it for the cooked filets to dry on.
- In a frying pan over medium-high heat with enough extra virgin olive oil to get a nice coating on the bottom of the pan.
- Fry both sides of the filet until nice golden brown. Add EVOO as you go making sure the bottom of the pan stays coated.
- Place done filets on cooling rack so any excess oil can drip off.
- Preheat oven to 350°F.
- On a sheet pan, spread 1.5C of your pasta sauce out.
- Assemble filets on top of the sauce in a single layer, flat.
- Lay a slice of prosciutto on the top of the filets. You can break them up as needed to make sure they fully cover the filets.
- Spoon the remaining sauce over the top of the prosciutto.
- Sprinkle ~1T of parmesan over each and top with mozzarella.
- Sprinkle a pinch of Italian seasoning on top.
- Bake for 10-15 minutes or until cheese on top is melty.
- If you haven't cooked your pasta, do so now. Drain and toss with olive oil.
- Serve filets over pasta. Top with parmesan and red pepper flakes. Enjoy!