Wild In The Kitchen: Venison Backstrap Parmesan

Mike Bolton | June 29, 2019


Venison Backstrap Parmesan

My new favorite venison dish! So easy, and so good.

1 venison backstrap
1 24-oz. jar tomato sauce
1 8-oz. bag mozzarella cheese
1 8-oz. bag  Parmesan cheese
2 cups all-purpose flour
1 can seasoned bread crumbs
3 eggs, beaten

Olive oil

Wash backstrap and remove all silver skin. Slice into 1/2-inch-thick medallions. Tenderize with a fork. Heat oil in skillet on medium heat. Beat eggs in bowl. Put flour on one paper plate, bread crumbs on another. Put the beaten eggs between the two. Dredge backstrap medallions in flour and shake off excess. Dip into beaten eggs and allow to drip. Dredge in bread crumbs. Place in skillet and brown on both sides. Place on paper towels to cool. In a large baking dish, cover bottom 1/4-inch thick with tomato sauce. Add half of Parmesan cheese and mozzarella cheese. Position backstrap medallions on mixture. Pour remainder of tomato sauce on top, and add remainder of the two cheeses. Bake at 375 degrees for 20 minutes.

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