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Venison Cube Steak Parmesan

Ingredients:

3 tablespoons flour
½ teaspoon salt
¼ teaspoon black pepper
2 eggs
2 tablespoons water
1/3 cup saltine crackers crumbs (best to use a mini chopper)
1/3 cup grated Parmesan cheese
½ teaspoon Italian seasoning
3 tablespoons olive oil
One-pound venison cube steak
2 eight oz. cans tomato sauce
2 ¼ teaspoons white sugar
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
4 slices mozzarella cheese
1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 350°. In a dish of your choice or a paper plate, add 3 tablespoons flour, salt and pepper.

In your second dish you will need a bowl in order for you to whisk two eggs and two tablespoons of water. Mix together your cracker crumbs, Parmesan cheese and Italian seasoning in your third bowl.

Heat your olive oil in skillet over medium heat as you dip your first venison cube steak into the flour, then cover in egg mixture and finally get a good coating in the cracker/parmesan cheese mixture. Once your skillet is ready add your coated venison cubed steak and cook just until brown on both sides. Place each browned venison cubed steak in a greased casserole dish in a single layer.

Bake for 25 minutes in the preheated oven. While you are waiting you will want to go ahead and make your sauce, in medium bowl, stir tomato sauce, sugar, Italian seasoning and garlic powder together. When your venison cube steaks are done then you will need to spoon your sauce over each cube steak. After the sauce, add a slice of mozzarella cheese and the 1/3 cup Parmesan cheese on top of the mozzarella. Bake for five more minutes or until the cheese is melted.

Let’s get started: