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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from NAHC Wild Game Cookbook 1989 version. Easy to make and so tasty. Leftovers make a good sandwich. Ingredients:
2 lbs venison steaks |
1 tablespoon butter |
1/2 cup cheese crackers, crushed |
1/4 cup parmesan cheese, grated |
1 egg, slightly beaten |
8 ounces tomato sauce |
1/2 teaspoon crushed oregano |
1/2 teaspoon onion salt |
4 slices mozzarella cheese |
Directions:
1. Preheat oven 325 degrees.
2. Butter a baking dish and set aside.
3. Mix cracker crumbs and Parmesan.
4. Pound each side of steaks and dip in egg.
5. Roll steaks in the cracker mixture, then place in baking dish.
6. Bake for 20 minutes.
7. Turn steaks over and bake 20 minutes more.
8. While steaks are cooking, mix tomato sauce with oregano and onion; simmer for 15 minutes.
9. Pour the sauce over the meat and top with cheese.
10. Put it all back in the oven and melt the cheese.
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