Venison Parmesan

Tony Chachere’s Cajun Country Cookbook

Serves 4

1 pound thin venison steak (1/4” thick)

Salt and pepper

1 egg

1/3 cup grated Parmesan cheese

1/3 cup fine dried bread crumbs

¼ cup olive oil

2 tablespoons butter

1 onion, finely chopped

6-ounce can tomato paste

2 cups hot water

1 teaspoon salt

½ teaspoon marjoram

½ pound Mozzarella or Swiss cheese, thinly sliced

Cut steaks into 6 or 8 pieces, sprinkle with salt and pepper. Beat egg with 2 teaspoons of water. Dip meat in egg, then roll in mixture of cheese and crumbs. Heat oil in a large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.

In same skillet, cook onions in butter until soft. Add tomato paste mixed with hot water, salt, and marjoram. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over steaks. Top with thin slices of cheese, then pour over remaining sauce. Bake in moderate oven, 350 degrees, for about 30 minutes.