PHIL ZIPP
TOMAHAWK,
WISCONSIN
This Italian classic
tastes great
prepared with
venison. The steaks
are breaded and
smothered in a
tomato sauce and
melted mozzarella
cheese.
venison parmigiana
2 pounds boneless venison steaks
1 egg
1 tablespoon milk
2⁄ 3 cup seasoned bread crumbs
1⁄ 3 cup grated Parmesan cheese
5 tablespoons olive oil
1 small onion, finely chopped
2 cups hot water
1 can ( 6 ounces) tomato paste
1 teaspoon pepper
1⁄ 2 teaspoon salt
1⁄ 2 teaspoon sugar
1⁄ 2 teaspoon dried marjoram
2 cups ( 8 ounces) shredded
part-skim mozzarella cheese
[ 1] Pound steaks to 1⁄4-in. thickness; cut into
serving-size pieces. In a shallow bowl, beat
egg and milk. In another bowl, combine bread
crumbs and Parmesan cheese. Dip venison
in egg mixture, then coat with crumb mixture.
[ 2] In a large skillet, brown meat in oil on both
sides. Place in a greased 13-in. x 9-in. x 2-in.
baking dish. In the drippings, saute onion for
2-3 minutes or until tender. Stir in the water,
tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison.
Cover and bake at 350° for 50 minutes or until meat is tender.
[ 3] Uncover; sprinkle with cheese. Bake 10-15
minutes longer or until cheese is melted.
Yield: 6 servings.
spiedis
GERTRUDE SKINNER
BINGHAMTON, NEW YORK
This is our favorite cookout dish. The recipe origi-
nated here in my hometown in the 1930s. Our meat
preference for spiedis is venison, but we use others
when it’s not available.
VENISON PARMIGIANA
HUNTING & FISHING COOKBOOK
