How to Make Venison Parmesan: Transforming Less Tender Cuts

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How to Make Venison Parmesan: A Step-by-Step Guide

Venison Parmesan is a fantastic way to elevate less tender cuts of wild game into a gourmet dish. By tenderizing and preparing the meat correctly, you can create a delicious meal with minimal fuss. I’m Chef Albert Wutsch, and in this guide, I’ll walk you through the process of making Venison Parmesan, from prepping the meat to plating a dish worthy of your table.

Why Venison Parmesan?

This dish is a great way to use cuts like the top round or bottom round, which are typically less tender. By pounding and breading the meat, you not only tenderize it but also enhance its flavor. Combined with Italian breadcrumbs, mozzarella, and marinara sauce, the result is a meal that’s rich, hearty, and perfect for any occasion.

Step-by-Step Guide to Venison Parmesan

1. Prepare the Venison

• Choose the Cut: Use top round, bottom round, or a similar less tender cut.
• Trim the Meat: Remove any fascia or connective tissue to ensure a smooth texture.
• Slice the Meat: Cut into medallions across the grain for maximum tenderness.

2. Tenderize the Meat

• Place the medallions between plastic wrap and lightly pound them with a meat mallet.
• Use a tenderizing tool like a Jaccard if desired, especially for tougher cuts.

3. Set Up a Standard Breading Station

• Breading Steps:
  1. Dredge the meat in seasoned flour.
  2. Dip it in egg wash to ensure the breadcrumbs stick.
  3. Coat with Italian-seasoned breadcrumbs or panko.

4. Pan Fry the Meat

• Use a straight-sided sauté pan or cast iron skillet with a small amount of oil.
• Fry until golden brown on each side, adjusting heat to prevent burning.

5. Assemble and Bake

• Place the fried cutlets on a baking sheet.
• Top with marinara sauce and mozzarella slices.
• Bake at 500°F until the cheese is melted and slightly browned.

6. Finish with Garnishes

• Add a drizzle of balsamic glaze and freshly chopped basil for a burst of flavor.
• Serve with a side of pasta, salad, or crusty bread for a complete meal.

Tips for Success

• Don’t Skip the Tenderizing: This step ensures the meat is soft and flavorful.
• Use the Right Oil: Neutral oils like canola or grapeseed are ideal for pan frying.
• Avoid Soggy Coatings: Shake off excess flour and ensure even coverage with egg wash for a crisp crust.

Join Us for a Field-to-Table Event

Ready to take your wild game cooking skills to the next level? Join one of our hands-on field-to-table events to learn more about butchering, cooking, and creating incredible dishes like Venison Parmesan.

Visit From Field to Table to reserve your spot and connect with fellow wild game enthusiasts.

Whether you're new to cooking venison or a seasoned pro, this Venison Parmesan recipe is sure to impress. Let’s get cooking!

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