Sunday, June 28, 2009

Deer Parmesan Steak/Venison

Venison strips (2 lbs) 1/2 inch thick
1/4 C milk
1/2 C dry bread crumbs
salt & pepper
1 Tbsp accent
1/2 C water
1/4 tsp oregano
1/4 C grated Parmesan
onions peeled & chopped

Tenderize steak & cut in strips. Beat egg with milk. Combine crumbs, salt, pepper, and accent. Dip in egg mixture then crumbs. Brown in oil and place in 2 quart oven safe dish. Add water, oregano, and Parmesan cheese. Add onions, salt, and paprika. Cover tightly and bake 90 min at 325 degrees until tender.

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