Venison Recipe: Easy Elk Parmesan | Outdoor Channel
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Venison Recipe: Easy Elk Parmesan

Taking an Italian twist on venison, this elk parmesan recipe makes for a great family dinner

By: Raschell Rule,



Preheat oven to 350 degrees, grease a 9x13 pan, and set aside.

Cut meat into 6 pieces and pound with meat mallet to tenderize. Sprinkle with garlic, onion powder, salt and pepper.

Combine bread crumbs and parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then egg mixture, then crumb mixture. Refrigerate steaks for 20 minutes.

Heat oil in a large skillet and brown meat on both sides. Place steaks in the prepared pan and spoon 2 tablespoons of spaghetti sauce over each piece. Cover with mozzarella cheese and remaining sauce. Bake uncovered for 30 minutes. Serve over cooked noodles.

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