From the Cookbook: Venison with Cheese and Tomato Sauce

by
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.

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

001 4BBT Holster 01
001 4BBT Holster 01

4 Reasons Big-Bore Revolvers Are Still Ideal Trail Guns

Although semi-automatic pistols have a place in the trail gun line up, revolvers still have their advantages.

First Look: Rise Reliant Bolt-Action Trigger

Rise Triggers has entered the bolt-action market with its first-ever trigger for the Remington 700 platform: the Reliant Hunter and Reliant Pro triggers.

NRA Announces New Club Leadership & Development Online Course

The National Rifle Association of America is pleased to announce the release of its newly revised edition of the NRA Club Leadership & Development Online Course.

USDA Order is a Win for Wildlife

Late last month, the U.S. Department of Agriculture (USDA) issued a memorandum to conserve and restore wildlife habitat connectivity in the United States, directing agencies within the USDA to consider habitat connectivity in planning and programs in a manner that recognizes State and Tribal authorities and respects private property rights.

Review: Beretta BRX1

Beretta calls the BRX1 the fastest manually operated repeating platform on the market. Quick barrel, bolt and magazine swaps and adjustable ergonomics make it a distinct alternative to the classic turn-bolt for just about anyone, and ambidextrous controls make the rifle an attractive choice for lefties.

Are Premium Steel Waterfowl Shells Worth the Price?

With prices approaching those of bismuth—a superior shot-making material—are top-tier steel loads worth the cost? Here is what you need to know to make an informed decision.

Interests



Get the best of American Hunter delivered to your inbox.