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Venison Parmesan




Source of Recipe


Angela Lowry


Recipe Introduction


A variation on the traditional Veal Parmesan using deer meat and soy cheese.


List of Ingredients




1 lb. venison round steak (1/2" thick)
1/8 tsp. pepper
1/2 tsp. salt
1/2 c. dry GFCF bread crumbs
1/2 c. grated soymage 'Parmesan'
1/2 tsp. oregano
1 8 oz. can tomato sauce
1/3 c. salad oil
3 T. water
1 egg
1/8 tsp. paprika

Recipe



Cut meat into 4 serving pieces. Pound until 1/4" thick.

Stir together bread crumbs, soy parmesan, salt, pepper and paprika.

Beat egg slightly.

Dip meat into egg, then crumb mixture, coating both sides.

Heat oil in large skillet. Brown meat on both sides.

Reduce heat; add water, cover and simmer 30-40 minutes or until meat is tender. (May add small amount of water if necessary.) Remove meat; keep warm.

Pour tomato sauce and oregano in skillet and stir. Heat to boiling and pour over meat.