Ingredients
2 pounds boneless venison steaks1 large egg1 tablespoon milk2/3 cup seasoned bread crumbs1/3 cup grated Parmesan cheese5 tablespoons olive oil1 small onion, finely chopped2 cups hot water1 can (6 ounces) tomato paste1 teaspoon pepper1/2 teaspoon salt1/2 teaspoon sugar1/2 teaspoon dried marjoram2 cups shredded part-skim mozzarella cheese
Preparation
Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture.
In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison.
Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.
