I love the whole cook once, eat twice concept! It saves so much time and it’s so nice not to have to cook every single evening! This Venison Loin Parmigiana is made with the chicken fried venison loin chops that I make the day before!
I have been using the cook once, eat twice concept my entire life! I don’t mind lefovers, especially if the food is delicious! Then again, cooking once and transforming the main stars into a totally different meal is pretty cool. You have to admit! The first cook once and eat twice recipe I did on BCC was Chorizo Tacos the first night and Chorizo Heuvos Rancheros the second. Those posts were from 2014 when BCC was only a month old!
Now some would call me lazy, I prefer to consider it “thrifty”! Chicken fried Venison Loin could not be easier! We always butterfly the loin and cut it about 1″ thick. Try to be consistent with the width of the pieces, so that they cook in the same amount of time. Set up a dredging station for the method see my Chicken Fried Steak post!
To make the Venison Loin Parmigiana, make sure that you cook the venison very rare the first night so that it will be perfect once you warm it up! Cook the pasta according to package directions. Once you drop the pasta in the water, heat up venison under the broiler for about 2 minutes on each side. Remove the venison from the broiler, top with a tablespoon or two of store bought or homemade tomato sauce and then cover with a slab of mozzerella. Return to broiler to melt cheese.
Toss the cooked pasta with a mug of reserved pasta cooking water and sauce to cover. Place pasta on your serving plate and then top with a piece of venison and extra sauce. Then sprinkle with Parmesan cheese. Garnish with basil and parsley, if desired. Needless to say, you could substitute chicken, pork loin or veal for the venison.
Venison Loin Parmigiana
Cook once and eat twice! Words to live by! This Venison Loin Parmigiana is tender, juicy and delicious!
- 4 pieces leftover chicken fried venison loin
- 1 lb pasta of your choice
- 1 jar store bought tomato sauce or 2-3 cups homemade
- 8 slices mozzerella
- 1/2 cup Parmesan cheese plus more for garnish
- fresh basil, fresh parsley for garnish optional
Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water, just before you drain pasta.
Heat sauce in a small saucepan.
Warm venison under broiler for about 2 minutes per side.
Remove venison from broiler and top each piece with 2 slices mozzarella.
Return to broiler for a few minutes, watching carefully so you don't burn the cheese.
Once pasta is drained, return it to the pan you cooked it in and add sauce, Parmesan and reserved pasta water.
Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.
For recipe for chicken fried steak see here.