This post is sponsored by Bolner’s Fiesta Brand Seasonings.
If you have a freezer full of venison you don’t know what to do with…listen up. This is life changing. Quick & easy Texas style Venison Parmesan puts a Texas spin on a classic Italian dish…and better yet it’s low carb, keto friendly, gluten free and insanely delish. Fork tender pieces of venison loin coated with Parmesan cheese, pan fried until crispy and covered in a simple, spicy tomato sauce topped with melty mozzarella and baked to ooey gooey Parmesan perfection. Ya’ll, I have been eating venison for over 20 years…why I have never thought to do this before is beyond me but I can tell you…this dish is INCREDIBLE. If you think venison is just for chili and fried back-strap, prepare yourself…because this dish is next level delish!
I am absolutely…STUFFED.
It’s rare that I am full at the end of a photo shoot…but this one did me in. This Venison Parmesan is one of those dishes that I just can’t help my myself around. It’s like “eyes rolling in the back of your head” good. Anything “Parmesan” has been a long time love of mine. Eggplant, chicken, veal…you name it…I’m in. Even without the pasta, Italian food is one of my favorite things…it has such depth and soul to it….it’s my ultimate comfort food.
Am I alone here? I didn’t think so!
I know so many times great Italian inspired dishes take forever to prepare and are labor intensive. Not this time! This Venison Parmesan has a few steps but they couldn’t be easier and this whole meal can be on the table in way under and hour!
The key to this dish is using the right cut of venison. For this recipe I used the loin or back-strap sliced about ¾ of an inch thick then pounded to about ¼ inch thick using a meat mallet. I put about 8 slices at a time in a gallon zip top bag and went to work! If you are using meat that you may already have in the freezer you would want to use back-strap cutlets or loin cutlets. Typically, these are already cut you will just need to pound them out. You could also use tenderized cutlets if that’s what you have. you will want to pound them out a bit to get them flat and even so they cook evenly and quickly. For this dish you want a cut that will be tender and flavorful without a long cooking time…loin or back-strap is perfect.
To keep this low carb, keto friendly and gluten free, I skipped the bread crumbs and opted to coat the venison in shredded Parmesan. When cooked, the outside gets golden brown and crispy and gives amazing flavor to the venison! A quick dip in the egg and a coating of shredded Parmesan and we are ready for the pan!
If you are wanting even easier weeknight prep you can make the sauce ahead of time and keep it in the fridge till it’s go time! Just reheat before pouring over the venison to bake!
The sauce for this dish is super quick and easy to make and cooks in the time it takes to prepare the venison! To make this yummy sauce, I used Bolner’s Fiesta Seasonings Gourmet Italian Choice Seasoning Blend. It’s a blend of onions, Italian herbs, red chili flakes, garlic, salt and other seasonings all wrapped up into one multipurpose Italian seasoning blend! With a handful of ingredients, you can make a simple flavorful sauce with a little spicy kick with no added junk! I also added of this Italian Seasoning to the cheese to season the venison in one shot! This seasoning is a must have for your spice cabinet…and it’s MSG and gluten free as well!
Don’t have any venison? No problem! You can use thinly sliced chicken or even pork!
If you’re looking for an amazingly delicious meal to use up some of that venison in the freezer, this ooey gooey Venison Parmesan is an absolute must try! Easy enough for a weeknight meal and impressive enough for a date night or company, I promise you will be making this one over and over again! Serve it up with zucchini noodles, spaghetti squash or a simple salad! Low carb, gluten free and keto friendly.
- 1 ½ Tbsp. butter
- ¼ cup chopped red onion
- 2 cloves garlic finely chopped
- 1 15 oz. can tomato sauce
- 1 Tbsp. tomato paste
- 2 tsp. Fiesta Brand Gourmet Italian Choice Seasoning
- ½ tsp. sweetener of choice I used granulated classic monkfruit sweetener
- 1 Tbsp. butter
- 1 pound venison loin or backstrap (sliced about ¾” thick) or tenderized cutlets
- 2 eggs beaten
- 2 1/4 cups shredded Parmesan Cheese divided
- 1 tsp. Fiesta Brand Gourmet Italian Choice Seasoning
- 1 cup shredded Mozzarella Cheese
In a small saucepan over medium heat, melt butter and add onion. Sauté onion until translucent. Add garlic and cook for another minute. Add tomato sauce, paste, seasoning and sweetener. Bring to a simmer and reduce heat to low. Simmer for 20 minutes while you prepare the venison.
Place venison pieces cut 3/4” thick into a ziptop bag, about 6- 8 pieces at a time or between two pieces of plastic wrap. With the smooth side of the meat mallet, pound them out evenly till they are about ¼” thick. Repeat in batches as needed. If using tenderized cutlets, you will want to pound them out as well till they are about ¼” thick. The tenderized cutlets may be more fragile depending on how they are tenderized.
Place the 2 beaten eggs in a flat dish, like a pie plate. In another flat dish or pie plate, place 2 cups of Parmesan and 1 tsp. of Gourmet Italian Seasoning. Mix to combine. Take each piece of venison, coat it in the beaten egg and then place it in the dish with the Parmesan to coat both sides with the cheese. Lay the coated venison pieces on a sheet pan. Repeat until all the venison is coated.
Preheat a large skillet over medium heat, when hot add 1 Tbsp. butter. Add the venison pieces to the skillet about 4 at a time…you don’t want to crowd your pan. Leave the pieces to cook, don’t move them around…you want the cheese to get golden brown and crispy. Cook the pieces about 2 minutes per side or until golden brown. Remove from pan and set aside. Repeat until all the venison is cooked.
Preheat the oven to 400 degrees. Spray or lightly grease a medium shallow casserole dish. Place one cup of the sauce in the bottom of the dish. Place the browned venison in one layer over the sauce. Add the remaining sauce and top with mozzarella and ¼ cup of the remaining Parmesan. If you will need more than one layer, add another ½ cup of sauce over the venison and sprinkle with ½ cup mozzarella. Place the remaining venison, cover with remaining sauce and sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan on top.
Place in the oven and bake at 400 for 10-15 minutes of until bubbly and cheese is melted. Serve with zucchini noodles or with a simple salad!
This recipe will serve 4-6 people depending on portion size. The nutrition facts list are for 4 servings.