Cookbook

Featured Entrees

Ridgeway Farm

Venison Parmesan Medallions

A delicious way to serve our premium venison from our own Farm Family Favorites Cookbook. Available from our farm store.

1 1/2 lb. venison round steak 1/4 to 1/2 " thick
1/2 c. dry bread crumbs
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic salt
1 egg
1 Tbsp. milk
4-5 Tbsp. olive oil
2 c. marinara sauce
1/2 lb. mozzarella cheese thinly sliced
Parmesan Cheese

Cut meat into small serving size pieces. Pound steaks with a meat mallet until thin and flat--about 3" in diameter.
In small bowl, mix together, bread crumbs, oregano, basil, and garlic salt. Beat egg and milk together with a fork in another bowl. Dip each piece into egg mixture and then into bread crumb mixture, coating each one well. Place pieces on wax paper for 10 to 15 minutes.
Fry each piece in olive oil until golden brown.
Spread 2-3 Tbsp. of marinara sauce over the bottom of shallow baking dish. Put individual pieces of meat into pan, covering with a thin slice of mozzarella cheese. Top with remaining sauce and sprinkle with Parmesan cheese.
Cover and bake at 325* for about 45 minutes or until meat is very tender. Baking time depends on the thickness of the meat.
Enjoy with your favorite pasta and a salad.