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 pure |
| \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, .