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    Home » Field To Table » Venison Loin Recipe – Parmesan Style

    Venison Loin Recipe – Parmesan Style

    Posted on October 24, 2017 By Beth Neels

    374 shares
    Jump to Recipe Print Recipe
    Venison parmesan PInterest image with text overlay.
    Venison parmesan PInterest image with text overlay.
    Venison parmesan PInterest image with text overlay.

    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 Parmesan is made with the chicken fried venison loin chops that I make the day before!

    White plate with blue trim with pasta and red sauce with cut venison loin on a fork and topped with mozzerella

    Venison Loin Parmesan

    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!

    side view of pasta and venison loin on fork.

    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!

    What you need

    • chicken fried venison loin
    • pasta
    • store bought or homemade spaghetti sauce
    • mozzarella
    • basil
    • parsley

    How to Make This Venison Loin Recipe, Parmigiana Style

    pasta and venison loin on fork.

    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 mozzarella. Return to broiler to melt cheese.

    Venison parmigiana on white plate with blue rim.

    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.

    I hope you enjoyed the recipe today for this Venison Loin Recipe- this Venison Parmigiana!

    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!

    Don’t forget to sign up for our newsletter, so you don’t miss any new recipes! Thanks for stopping by!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature
    Venison parmigiana on a fork with spaghetti.

    Venison Loin Parmigiana

    Cook once and eat twice! Words to live by! This Venison Loin Parmigiana is tender, juicy and delicious!
    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

    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 mozzerella
    • 1/2 cup Parmesan cheese plus more for garnish
    • fresh basil, fresh parsley for garnish optional

    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. 
    pasta pot
    non stick baking sheet
    pasta server
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    Recipe for Chicken Fried Steak
    Best if made fresh. The venison and pasta will last 3-4 days in the refrigerator, leftover. Keep them separate and then assemble the parmigiana when ready to serve.

    Nutrition

    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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    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

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    374 shares

    Reader Interactions

    Comments

    1. Amy

      October 30, 2017 at 6:48 pm

      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!

      Reply
      • Binky

        October 31, 2017 at 11:20 am

        Yes, the cook once eat twice is so fun and convenient, isn’t it? Thanks, Amy!

        Reply
    2. Amanda Wren-Grimwood

      October 27, 2017 at 8:15 am

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

      Reply
      • Binky

        October 27, 2017 at 11:28 am

        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!

        Reply
    3. Patty

      October 26, 2017 at 4:05 am

      5 stars
      Awesome recipe Beth, I’m a great fan of venison and always on the look out for new recipes to try, thanks!

      Reply
      • Binky

        October 26, 2017 at 1:14 pm

        I’m sure you will love it this way, Patty! Thank for so much for comment!

        Reply
    4. Laura

      October 25, 2017 at 11:20 pm

      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 !!

      Reply
      • Binky

        October 26, 2017 at 1:10 pm

        That’s true enough! Lots of times the second day is better! Thanks for the nice comment, Laura!

        Reply
    5. Lisa | Garlic + Zest

      October 24, 2017 at 1:24 pm

      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!

      Reply
      • Binky

        October 24, 2017 at 3:10 pm

        Fend yourself is a nice break, isn’t it? Thanks so much, Lisa!

        Reply
    6. Pretty

      October 24, 2017 at 1:09 pm

      5 stars
      This looks great, a good twist on the classic parmigiana.

      Reply
      • Binky

        October 24, 2017 at 3:10 pm

        Thanks, Pretty! I love transforming dishes into something totally surprising!

        Reply
    7. Lauren

      October 24, 2017 at 1:08 pm

      This looks and sounds delicious! Saving the recipe for sure!

      Reply
      • Binky

        October 24, 2017 at 3:09 pm

        Thanks, Lauren! I’m sure you and your family will enjoy it!

        Reply
    8. Lisa Bryan

      October 24, 2017 at 11:10 am

      5 stars
      I haven’t had venison in ages and this recipe sounds delicious. Perfect for fall!

      Reply
      • Binky

        October 24, 2017 at 11:31 am

        It is super good! And certainly the time of year for it! Thanks for your comment, Lisa!

        Reply
    9. Brandi

      October 24, 2017 at 10:56 am

      5 stars
      Oh yum! I ‘ve never had this, but it looks amazing. Definite comfort food.

      Reply
      • Binky

        October 24, 2017 at 11:30 am

        Super good, Brandi and good for you! Thanks for your comment!

        Reply

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