From the Cookbook: Venison with Cheese and Tomato Sauce

by
posted on February 25, 2014
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **

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.

Ingredients

•    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.

Tomato Sauce:

•    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.
Chesterton, Ind.

Latest

Edge 3 SG LEDE
Edge 3 SG LEDE

#SundayGunday: Moultrie Edge 3 Cellular Trail Camera

On this week's #SundayGunday, Editor in Chief Scott Olmsted chats with Moultrie's Mark Olis about the company's new Edge 3 trail camera.

Michigan and Idaho Harness Game Camera Technology

Information gathered by hunters using today’s generation of game cameras can improve the odds of success on opening day, but state conservation departments are also adopting the technology to get a better glimpse of tough-to-count wildlife populations. Biologists in Michigan and Idaho are among the latest to join that growing list.

Leupold Announces Winners of ‘Project Hunt’ 2025

Leupold is pleased to announce the winners of its 2025 Project Hunt contest.

Hardware Review: TriStar Raptor II

There are few more utilitarian tools than a good, affordable shotgun. TriStar Arms is one of the leaders in producing firearms that fit into this category, and for 2025 the company released an update to its acclaimed Raptor semi-auto.

Christensen Arms Expands into .22 and .25 Creedmoor

Christensen Arms has announced the addition of .22 Creedmoor and .25 Creedmoor chamberings to three of its most popular rifle platforms: the Evoke Rifle, the Modern Precision Rifle (MPR), and the Ridgeline FFT.

Nosler Announces the Passing of Robert “Bob” Nosler

Nosler has announced with deep sadness the passing of Robert “Bob” Nosler, the company's Chairman, on September 2, 2025, at the age of 79.

Interests



Get the best of American Hunter delivered to your inbox.