Entree | Field To Table

Venison Loin Recipe – Parmesan Style

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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.

Venison Parmesan on a bed of spaghetti.Pin
Venison Parmesan- Venison Parmigiana

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.

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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.

Two eggs in a bowl with milk and spices.Pin
Season egg wash with salt and pepper.

Step Two

If using tomato sauce, add spices.

If using premade sauce, heat it in a small saucepan.

Seasonings added to tomato sauce in a pot.Pin
Add seasoning to tomato sauce or use canned spaghetti sauce.

Step Three

Add seasoning to the bread crumbs in a small bowl and mix well.

Spices added to bread crumbs.Pin
Add seasonings to bread crumbs and mix in a small bowl.

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.

Breaded loins added to cast iron pan with oil.Pin
Heat oil. Add breaded loins, cook for 3-4 minutes until golden brown. Flip and repeat.

Step Six

Add sauce on the bottom of a baking dish.

Top with the browned venison.

Breaded, fried loins it a baking pan with sauce.Pin
Add some sauce to the bottom of baking pan and then top with the loins.

Step Seven

Then top the meat with a couple tablespoons of sauce.

Venison topped with more sauce.Pin
Top with a few tablespoons more sauce.

Step Eight

Sprinkle generously with parmesan cheese.

Venison sprinkled with parmesan cheese.Pin
Sprinkle with parmesan cheese.

Step Nine

Finally, top it with a slice of mozzarella cheese.

Mozzarella topped venison in pan.Pin
Top it all with a slab of mozzarella.

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.

Two slices of cheese topped fried venison on a bed of pasta.Pin

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

Tools you’ll need

I hope you enjoyed the recipe today for this Venison Loin Recipe- this Venison Parmesan.

Venison parmesan on a bed of pasta.Pin
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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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Two pieces of venison Parmesan on a bed of spaghetti.Pin

Venison Loin Parmigiana

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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: entree
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 670kcal
Author: Beth Neels
Cost: $5


  • 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


  • 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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If you want to make it from scratch, you can see the recipe for Chicken Fried Steak.
The article above also shows the method for making it from scratch.
Best if made fresh. The leftover venison and pasta will last 3-4 days in the refrigerator. Keep them separate, and then assemble the parmigiana when ready to serve.


Calories: 670kcal | Carbohydrates: 53g | Protein: 26g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1449mg | Potassium: 743mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 11.9mg | Calcium: 468mg | Iron: 2.8mg
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Originally published October 24, 2017. Updated February 18, 2023.

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  1. 5 stars
    This sounds so good, like the perfect comfort food and I love that you can use something you’ve cooked the night before!

  2. 5 stars
    Venison is one of my favourites and this recipe looks absolutely delicious. I can’t wait to have a go at this.

    1. 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!

  3. 5 stars
    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 !!

  4. 5 stars
    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!

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