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    You are in: Home / Recipes / Venison Parmesan Recipe
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    Venison Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    bridgettels's Note:

    From Tony Chachere's Cajun Country Cookbook. I haven't tried it yet but it sounds pretty delicious.

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs.
    2. 2
      2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.
    3. 3
      3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom.
    4. 4
      4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.

    Ratings & Reviews:

    • on March 19, 2012

      45

      4 star. As far as flavor goes this is a very good recipe . You do not say how much creole seasoning to use in either step it is used in so I made to taste.
      We will be using this recipe again with a few minor changes to fit our tastes.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Venison Parmesan

    Serving Size: 1 (416 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 612.7
     
    Calories from Fat 350
    57%
    Total Fat 38.9 g
    59%
    Saturated Fat 16.0 g
    80%
    Cholesterol 210.6 mg
    70%
    Sodium 1019.4 mg
    42%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 7.6 g
    30%
    Protein 46.8 g
    93%

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