by NRA Staff - Tuesday, February 25, 2014
Many venison recipes can also be used for other wild-game meats. This can be very helpful when attempting to clean out the freezer. If you're interested in trying something different than the good old venison steak, then this baked dish from the NRA Member's Wild Game Cookbook, Second Edition is the perfect fit.
Venison with Cheese and Tomato Sauce
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.
• 1 pound venison, swissed or pounded thinly
• 1/2 cup bread crumbs
• 1/2 cup corn meal
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, beaten
• 2 tablespoons butter
• 2 tablespoons oil
• 4 slices Muenster cheese
• 8 ounces Velveeta, diced
Combine bread crumbs, corn meal, Parmesan cheese, salt and pepper. Heat frying pan to medium high temperature and add olive oil and butter. Dip serving size pieces of venison into beaten eggs and thoroughly coat with crumb mixture. Brown meat lightly on both sides and transfer to a lightly oiled baking dish. Cover well with tomato sauce, and top with Velveeta, then Muenster cheese. Bake for 10 to 15 minutes at 400 degrees until heated through and cheese has melted.
• 1/2 cup olive oil
• 1/2 cup yellow onion, sliced
• 2 green onions, diced
• 2 garlic cloves, chopped
• 1/2 cup dried parsley flakes
• 1/2 teaspoon crushed red pepper seeds
• 1 (8 ounce) can chopped mushrooms, drained
• 1 (29 ounce) can chopped tomatoes, drained
• 1/4 cup burgundy wine
• 1 teaspoon oregano
• 1/4 teaspoon each: thyme, rosemary, marjoram, basil, and sage
• 2 tablespoons chicken flavoring
• 2 tablespoons pimento stuffed olives, chopped
Heat oil in a saucepan. Add garlic, pepper seeds, and yellow onion. Cook until onions are slightly browned. Add mushrooms, green onions, tomatoes, wine, olives, chicken flavoring, and spices. Stir to mix, add salt and pepper to taste, simmer for 1/2 hour.
Originally Submitted By:
William B. Warton, D.V.M.
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