Quick & Easy Texas Style Venison Parmesan

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
Course Main Course
Keyword gluten free, keto, low carb, venison parmesan, vension
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 607 kcal


For the Sauce:

  • 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

For the Venison:

  • 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


For the Sauce:

  1. 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.

For the Venison:

  1. 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.  
  2. 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.
  3. 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.  

To Assemble:

  1. 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!  

Recipe Notes

This recipe will serve 4-6 people depending on portion size.  The nutrition facts list are for 4 servings.