Venison Parmesan is an easy recipe that only takes a couple of minutes. Your venison is tender, juicy, and cheesy in less than 30 minutes.
The cook once and eat twice (or more) concept has always been one of our favorite cooking strategies. It is a huge time saver, and a bit of advanced planning and cooking a double batch the first day saves you hours per week slaving over family dinners.
The first night, the Chicken Fried Venison takes less than 30 minutes to make. The second night, the Venison Parmesan will also take less than 30 minutes to make.
What you need
- chicken fried venison loin – We like use loin, but you could substitute a more tender roast from the back legs. Especially if you use leg meat, be sure to tenderize it with a meat mallet.
- bread crumbs – use homemade or panko breadcrumbs.
- olive oil for frying
- pasta – Your favorite shape.
- store bought or homemade spaghetti sauce
- mozzarella – Slice it for a nicer presentation.
- basil – fresh basil is best, but you could use dried basil in a pinch.
- parsley – fresh parsley is best.
How to make it
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 the package directions. If you are making it with leftovers, once you drop the pasta in the water, heat 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 mozzarella. Return to broiler to melt the cheese.
To make it from scratch
Step One
Mix eggs and milk with salt and pepper. Whisk until uniform.
Step Two
If using tomato sauce, add spices.
If using premade sauce, heat it in a small saucepan.
Step Three
Add seasoning to the bread crumbs in a small bowl and mix well.
Step Four
Dip venison loins in egg wash, let excess drip off.
Coat the loin with the seasoned bread crumb mixture, pressing down, if needed, to make it stick.
Step Five
Heat oil in a cast iron frying pan until it’s very hot, over medium high heat.
Drop breaded loins in the hot oil carefully.
Sauté for 3-4 minutes, until golden brown. The meat is ready to flip when it starts to push blood from the top.
Flip and repeat on the second side.
Step Six
Add sauce on the bottom of a baking dish.
Top with the browned venison.
Step Seven
Then top the meat with a couple tablespoons of sauce.
Step Eight
Sprinkle generously with parmesan cheese.
Step Nine
Finally, top it with a slice of mozzarella cheese.
Broil for just a couple of minutes to melt the cheese. Please be sure to keep a careful eye on it, so the cheese doesn’t burn.
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.
Why make this recipe
- It is incredibly easy and takes just a few minutes.
- It’s perfect for a crowd.
- Make it ahead so that there is no last-minute cooking. Just assemble the meat and refrigerate it until you need it. Bake it in the oven at 350°F, covered for about 30 minutes. If you’d like the cheese a bit browned, use the broiler briefly.
- The meat comes out tender and juicy.
- It’s a kid and adult favorite alike. When our eldest son was a little, he would request it for his yearly birthday dinner.
More venison recipes
- Smoked Venison Backstrap
- Venison Summer Sausage
- Venison Roast
- Breakfast Sausage
- Smoked Venison Brisket
- Venison Shepherd’s Pie
- Venison Teriyaki
- Chorizo
- Canning Deer Meat
- Venison Tacos
- Venison Enchiladas
- Italian Sausage
- Venison Cuts and Their Uses
- Deer Jerky
- Burgers
- Venison Meatballs
- Grilled Venison Backstrap
- Corned Venison
Tools you’ll need
I hope you enjoyed the recipe today for this Venison Loin Recipe- this Venison Parmesan.
Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
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If you have any questions or comments, please ask in the comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
📖 Recipe
Venison Loin Parmigiana
Ingredients
- 4 pieces leftover chicken fried venison loin
- 1/2 lb pasta of your choice
- 1 jar store bought pasta sauce or 2-3 cups homemade
- 8 slices mozzarella
- 1/2 cup Parmesan cheese plus more for garnish
- fresh basil, fresh parsley for garnish optional
- salt and pepper to taste
Instructions
- 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.
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Nutrition
Originally published October 24, 2017. Updated February 18, 2023.
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Amy
This sounds so good, like the perfect comfort food and I love that you can use something you’ve cooked the night before!
Binky
Yes, the cook once eat twice is so fun and convenient, isn’t it? Thanks, Amy!
Amanda Wren-Grimwood
Venison is one of my favourites and this recipe looks absolutely delicious. I can’t wait to have a go at this.
Binky
We love venison here too! Americans, I feel are not as exposed to venison as you are in Europe! I’m trying to spread the word! I hope you enjoy it! Thank you Amanda!
Patty
Awesome recipe Beth, I’m a great fan of venison and always on the look out for new recipes to try, thanks!
Binky
I’m sure you will love it this way, Patty! Thank for so much for comment!
Laura
I love the cook once eat twice, and sometimes the twice is better than the once. Pasta is so versatile you can eat it with anything. Love the recipe and the big chunk of mozzarella on top !!
Binky
That’s true enough! Lots of times the second day is better! Thanks for the nice comment, Laura!
Lisa | Garlic + Zest
My brother in law is a hunter, so I could probably snag some venison from him… My favorite night of the week is leftover night — otherwise known as fend for yourself night — LOL!
Binky
Fend yourself is a nice break, isn’t it? Thanks so much, Lisa!
Pretty
This looks great, a good twist on the classic parmigiana.
Binky
Thanks, Pretty! I love transforming dishes into something totally surprising!
Lauren
This looks and sounds delicious! Saving the recipe for sure!
Binky
Thanks, Lauren! I’m sure you and your family will enjoy it!
Lisa Bryan
I haven’t had venison in ages and this recipe sounds delicious. Perfect for fall!
Binky
It is super good! And certainly the time of year for it! Thanks for your comment, Lisa!
Brandi
Oh yum! I ‘ve never had this, but it looks amazing. Definite comfort food.
Binky
Super good, Brandi and good for you! Thanks for your comment!