Venison Parmesan

2 lbs. Venison Tenders or Backstrap
Flour
Bread Crumbs
Steak Seasoning (I like Moody’s Ultimate Steak Seasoning)
Italian Seasoning
Parmesan Cheese, Finely Grated
1 Egg
Milk
EVOO
Marinara Sauce (I use my spaghetti sauce)
6 Cheese Italian, Grated Cheese

Wrap venison in paper towels to absorb moisture and then discard towels. Beat to flatten out ¼ - ½ inch thick. Lightly season with steak seasoning and place in fridge for a couple of hours. Put egg and milk into bowl and whisk until evenly mixed. In a large bowl, mix breadcrumbs, Italian seasoning & Parmesan cheese (not too much cheese because you will top with Italian blend at the end). Evenly coat venison with flour, and then soak in egg mixture. Once soaked, put into breadcrumb mix and use a spoon to evenly cover. Heat EVOO over med-high heat. When oil is ready place venison in oil and cook until crisp, approx. 3 minutes a side, and place on baking sheet. Evenly cover with sauce and then place in oven for 10 minutes at 400. Sprinkle with Italian cheese blend and cook for another 5 – 10 minutes until cheese is melted. Serve with a nice Chianti and it should be a good night.