Venison Parmesan

I was recently asked to submit a few wild game recipes to the newspaper for a hunters special.  I just happen to have a few favorites up my sleeve since I live with two hunters.  With deer hunting being so popular in our area I wanted to do a deer recipe but not your typical stew or chili.  I’m pretty picky, I don’t want my venison to taste gamey, so I usually like recipes with gravies or sauces or at least a good marinade.

This was a Veal Parmesan recipe that I substitute with deer tenderloin.  This recipe was passed down through my friend Loretta’s Italian family.  In fact, maybe even coming to America from Italy since her grandparents came her from Italy.  It’s very simple to prepare and served with a salad, pasta and bread makes a great meal.  If you don’t have a hunter in your house this would be delicious with chicken or with the veal it originally called for.


Venison Parmesan
  • 1 lb. deer tenderloin
  • 2 eggs, beaten
  • ¾ c. plain bread crumbs
  • 4 tbsp. fresh parsley, chopped
  • ¼ c. Parmesan cheese, grated
  • Salt and pepper
  • 2½ c. tomato sauce
  • ¾ lb. mozzarella slices
  • Olive oil
  1. Preheat oven to 350 degrees.
  2. Cut tenderloin into serving size pieces, pound slightly.
  3. In a medium bowl combine bread crumbs, parsley, Parmesan cheese, and salt and pepper.
  4. Dip tenderloin into beaten eggs then bread crumb mixture, coating both sides.
  5. Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Place tenderloin in hot oil and brown both sides. Remove to a paper towel lined pan.
  6. Spread ½ cup tomato sauce in the bottom of a baking dish. Arrange browned tenderloin on sauce. Pour additional sauce on the top of tenderloin pieces. Sprinkle each piece of tenderloin with Parmesan cheese. Bake at 350 degrees for 15 - 20 minutes. Remove from oven and top each piece of tenderloin with sliced mozzarella cheese. Return to oven to melt the cheese, about 5 minutes.
Share Button

Cheesy ‘Chilada Casserole

You may have this recipe if you own a copy of any cookbook that I’ve helped with in the past.  It’s has been a favorite of mine for years.  It is easy enough for a weeknight dinner and delicious enough for a weekend crowd pleaser.  I serve it with lettuce, chopped tomatoes, black olives, green onions, sour cream and salsa.


Cheesy 'Chilada Casserole
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 (15-oz.) can pinto beans or black beans, drained & rinsed
  • 1 (15-oz.) can tomato sauce
  • 1 c. picante sauce
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 12 corn tortillas
  • 2 c. shredded Monterey Jack or Cheddar cheese
  • Topping of your choice: shredded lettuce, chopped tomatoes, black olives, green onions, sour cream, salsa or picante sauce.
  1. Brown meat with onion and garlic, drain well and return meat to pan.
  2. Add beans, tomato sauce, picante sauce, cumin and salt; simmer 15 minutes.
  3. Spoon small amount of meat mixture into a 9 x 13-inch baking dish, spreading to coat bottom of dish.
  4. Top with 6 tortillas. Add half of the remaining meat mixture on top of tortillas. Sprinkle wit 1 cup cheese.
  5. Top with the 6 remaining tortillas. Add remaining meat mixture. Cover lightly with foil.
  6. Bake at 350 degrees for 20 minutes. Remove foil; top with remaining cheese. Continue to bake, uncovered, for 5 minutes.
  7. Let stand 10 minutes before cutting.
  8. Serve with desired toppings.
Share Button