From the Cookbook: Venison with Cheese and Tomato Sauce

posted on 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.

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.


Mainhen Hustler
Mainhen Hustler

Cupped Waterfowl Releases Hen Hustler Mallard Call

Cupped Waterfowl’s Hen Hustler can help hunters of all skill levels call in ducks.

Savage Arms Introduces New 110 Carbon Predator

Savage Arms has introduced the newest member of the Model 110 bolt action rifle family, the 110 Carbon Predator. Built to withstand the elements and perform when it matters, this rifle features everything needed to pursue predators far into the field.

Field Tested: Muddy Odyssey XLT Treestand

Contributor Frank Melloni takes the Muddy Odyssey XLT Treestand out for a test-drive, to determine how well the features on the stable ladder stand perform in the field.

#SundayGunday: Hornady Precision Hunter

Get a closer look at Hornady Precision Hunter, the latest addition to our #SundayGunday series.

Hardware: Benelli BE.S.T. Lupo

The BE.S.T. Lupo is Benelli’s bid to reinvent the hunting rifle, and there’s no doubt the Italian brand is taking that task seriously. An accurate rifle that’s overflowing with forward-thinking rifle technology, the Lupo is going to continue to win fans as more hunters learn to love all that these guns offer.

Hunting the Modern Day: Point Creep

What it means and how to cope: a dismal but honest look at the current state of western tag allocations, with ideas for alternate hunting adventures.


Get the best of American Hunter delivered to your inbox.