Venison Loin Parmigiana
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
670 kcal
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Course
Main Course
Venison Loin Parmigiana
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Venison Parmesan is an easy recipe that only takes a couple of minutes. Your venison is tender, juicy, and cheesy in less than 30 minutes.
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Ingredients
- 4 pieces venison loin leftover chicken fried
- 1/2 lb pasta of your choice
- 1 jar pasta sauce store bought or 2-3 cups homemade
- 8 lices mozzarella cheese
- 1/2 cup Parmesan Cheese plus more for garnish
- basil optional, fresh, for garnish
- parsley optional, fresh, for garnish
- salt to taste
- black pepper to taste
Instructions
- Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water, just before you drain pasta.
- Heat sauce in a small saucepan.
- Warm venison under broiler for about 2 minutes per side.
- Remove venison from broiler and top each piece with 2 slices mozzarella.
- Return to broiler for a few minutes, watching carefully so you don't burn the cheese.
- Once pasta is drained, return it to the pan you cooked it in and add sauce, Parmesan and reserved pasta water.
- Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.
- For recipe for chicken fried steak see here.
Equipments used:
Notes
- If you want to make it from scratch, you can see the recipe for Chicken Fried Steak.
- The article above also shows the method for making it from scratch.
- Best if made fresh. The leftover venison and pasta will last 3-4 days in the refrigerator. Keep them separate, and then assemble the parmigiana when ready to serve.
Nutrition Information
Show Details
Calories
670kcal
(34%)
Carbohydrates
53g
(18%)
Protein
26g
(52%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
53mg
(18%)
Sodium
1449mg
(60%)
Potassium
743mg
(16%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1215IU
(24%)
Vitamin C
11.9mg
(13%)
Calcium
468mg
(47%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 1449mg | 60% |
| Potassium | 743mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 468mg | 47% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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