Venison parmesan

Yield: 4 Servings

Measure Ingredient
1½ pounds Venison steaks; thinly sliced
\N \N Italian bread crumbs
½ pounds Mozzarella cheese; sliced
3 cans (4-oz) tomato pure
\N \N Basil
\N \N Italian seasoning
\N \N Parmesan cheese
½ pounds Mozzarella cheese; grated
\N 4 servings.

Grease a 9x13 casserole. Preheat oven to 350ø. Pound the venison steak to tenderize. Coat the steaks with Italian bread crumbs. Place a layer of the coated venison steaks in the bottom of the casserole. Next place layers of sliced Mozzarella cheese, tomato pur‚e, ¼ teaspoon basil and ¼ teaspoon Italian seasoning. Sprinkle with Parmesan cheese. Repeat layers and then sprinkle with the grated Mozzarella cheese. Bake for 1 hour at 350ø, Yield: NANCY TOMOSIESKI

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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