Sunday, July 24, 2011
Now, before we start, know this - I am allergic to onions. I loathe mushrooms. And I am disgusted by slimy chunks of tomato. I strain even the most watery of spaghetti sauces to purge it of these offenders. So I’m not exactly an expert on what others may consider to be great-tasting – or authentic - Italian cuisine. I have, however, developed an easy recipe for Venison Parmesan that pleases me and most others who have tried it.
It’s worth a stab, promise.
4 Venison Cubed Steaks
Italian Bread Crumbs
8 slices Mozzarella Cheese
Grated Parmesan-Romano Cheese
1 box Linguine or Thin Spaghetti noodles
1 large jar Ragu spaghetti sauce
Salt, pepper, garlic salt
1 9X13 Aluminum Foil Tray
Preheat oven to 350 degrees.
Follow the instructions on the box of pasta – cook, drain, and set aside. Slowly heat spaghetti sauce and add half a cup of grated Parmesan-Romano cheese.
Soak cubed steaks in icy water for 30 minutes to an hour to eliminate blood and game taste. Pat dry and season with salt, pepper, and garlic salt. Toss in flour, dip in an egg wash, and then coat well with Italian bread crumbs.
Heat canola oil in a cast iron skillet over medium-high heat until the oil reaches 365 degrees - or there about. Cook each side of the steak until golden brown, about a minute and a half a side. Remove to a paper towel-lined plate to soak up excess oil.
Place cooked linguine in an aluminum tray sprayed with Pam. Arrange fried cube steaks on the pasta and top each cutlet with two slices of mozzarella cheese. Add the jar of spaghetti sauce and complement with generous shakes of grated Parmesan-Romano cheese.
Cover with foil and place in the oven for 20-25 minutes or until the mozzarella is melted and bubbly. The sauce bakes into the venison and brings the dish together.
When compared to fine Italian dining, this may be Chef-Boy-R-Dee, but it is quick, easy and a delicious recipe to try with venison.
And, of course, you can always goop it up with nasty vegetables and fungus!