Homemade Crispy Venison Parmesan

This Venison Parmesan is a delicious take on a classic Chicken Parmesan but using wild game meat and completely made from scratch! It is vibrant, flavorful, crispy and cheesy. A truly perfect meal!

I have been getting asked for a Venison Parmesan recipe for a long time…… and now I know why!!! This dish was absolutely incredible. It is a great way to take some less desirable cuts of meat and turn them into a delicious meal that everyone will enjoy.

This Venison Parmesan starts by slicing a round and pounding it thin. You then coat those cutlets in a parmesan bread crumb mixture and pan fry until golden. Whip up a homemade tomato basil sauce, then baked the crispy venison with the sauce and fresh mozzarella on top. To serve it up, you spoon the cutlets with the sauce over homemade pasta and have a beautiful and satisfying meal.

One thing I love about this recipe is it turns a boring round roast into something elevated and incredible tasty. This is a great recipe to make for anyone who maybe doesn’t love the taste of wild game too. Whether you need a meal to cook for date night, a dinner party or just a simple family dinner, this is it!

Tips for Making Perfect Venison Parmesan

1. Make sure you pound the meat pretty thin. It is going to just get seared for a quick couple minutes and you want it to stay tender. Using a more tough cut of meat, serving it thin helps it be tender and enjoyable to eat.
2. When pan frying the cutlets, you always want to make sure that the pan and oil/butter are hot enough. If you add the cutlets to a cool pan, they won’t get nice and crisp on the outside. You want it hot enough that they only need about a minute per side to get golden.
3. For topping the cutlets before making, you want just a bit of sauce for flavor but not too much. If you smother them in sauce, it won’t keep them nice and crispy on the outside as they bake. You can always add more sauce once you serve it with the pasta.

Venison Parmesan Ingredients

Venison Round Roast– This can be venison or any other wild game round roast you have. Rounds are great for a quick cook like this because they typically don’t have a bunch of connective tissue that needs time to break down.

Bread Crumbs– Whichever kind you like is good. Use gluten free if you need.

Parmesan– You want fresh grated for the best flavor.

Eggs– This helps the breading stick to the cutlets.

Flour– A quick dip of the meat in flour is essential in the breading process. You can use a 1 to 1 gluten free flour if you need.

Marinara Sauce– I have the full recipe for homemade in the recipe card, but you can also use your favorite store bought if you prefer.

Pasta– This can also be homemade or store bought. Spaghetti or linguine is best.

Mozzarella Cheese– Fresh, soft pizza mozzarella is ideal. The round kind that you slice.

Basil– Adding fresh basil to the top is the perfect garnish for some bright flavor.

The Steps

Prep the Venison Parmesan

1. Preheat your oven to 425F and start on the sauce. Add the tomtatoes, garlic, and onion to a large baking sheet. Drizzle with the olive oil and season with salt and pepper.
2. Roast in the oven for about 25-30 minutes until blistered and golden.
3. While the sauce cooks, take the roast and slice it into pieces about 1/2 an inch thick.
4. Then take one piece at a time, and lay it between two pieces of plastic wrap. Using a meat mallet, pound the meat a few times to get it thin. Repeat that step with all of the meat.
5. Next, set up the breading area by whisking together the 2 eggs in a shallow dish, adding the flour, salt and pepper to a separate shallow dish, and then the bread crumbs and grated parmesan together in another shallow dish.

1. Take one piece of venison and dip it into the flour to get it coated. Shake off the excess then dip it into the egg, followed by into the breadcrumb mixture, making sure to get it nicely coated.
2. Set those aside, and at this point, boil your pasta in salted water until al dente.
3. Once the tomatoes are roasted, remove from the oven but keep the oven on .
4. Add those to a blender or a bowl with a hand blender, along with the fresh basil. Blend until nice and smooth, then taste it and add any more salt and pepper if needed.

Cook & Enjoy

1. Then you are going to heat a large skillet over high heat with a generous couple tbsp of oil or butter.
2. Take a few of the venison cutlets and lay them in the hot pan. Sear for about 1 minute each side until golden then remove from the pan. Repeat this with all of the cutlets.
3. The last step is to now spread a spoonful of sauce over the bottom of a large baking dish, just enough to lightly cover the pan.
4. Place all the cutlets in the pan, then add a little dollop of sauce on top of each one in the middle, and place a couple slices of mozzarella on top.
5. Bake in the preheated oven for about 10 minutes or until the cheese is melted.
6. Spoon the cooked pasta into bowls, top with a spoonful of sauce and then a cutlet or two on top.
7. Garnish with fresh basil and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more Venison recipes to try?

https://cmbarndominium.com/juicy-slow-braised-venison-taquitos/

https://cmbarndominium.com/how-to-make-the-best-homemade-venison-gyozas/

https://cmbarndominium.com/the-best-healthier-venison-sloppy-joes/

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