4 Venison Tenderloin Cutlets
¾ cup Italian Bread Crumbs
1 Egg, beaten
1 cup Milk
½ cup Mozzarella Cheese, shredded
¼ cup Parmesan Cheese, topped after baking
2 cups Basic Tomato Sauce
2 tblspn Butter, for browning meat
½ tblspn Olive Oil, browning meat, also keep butter from burning
Remove any silver skin from meat. Dip venison in to egg mixture (beaten egg & milk combined) from egg mixture to bread crumbs. Shake off any excess bread crumbs, do this twice (dip in egg bath back into bread crumbs 2 times). Brown venison (breaded venison) in skillet over 2 table spoon butter ½ table spoon olive oil. Remove from skillet set aside on paper towels. Greased baking dish, place breaded brown venison in baking dish , spoon tomato sauce over venison, top with shredded mozzarella cheese. Bake for 20 minutes @ 350 degrees “covered” to heat threw and melt cheese. Remove from oven, uncover and top with grated parmesan cheese. Bake for another 10 minutes uncovered @ 450 to lightly brown top.
Basic Tomato Sauce
1/4 cup Olive Oil
1/4 cup Onion, diced
1/2 Carrot, peeled and chopped fine
5 Garlic Cloves, minced
3 Tbl Spn Dried Thyme
1 Tbl Spn Dried Oregano
2 15 oz Cans of Diced Tomatoes
1/2 can of Water, from 15.5 oz dice tomatoes
2 Bay Leaves , remove bay leaves after cooking
Salt & Pepper to taste
in large pot add Olive Oil, heat over medium heat , add onion, garlic, carrot cook til onion is soft. Pour in Tomatoes, add dried herbs, & salt & pepper , stir simmer for 2 hour uncovered over low heat. It will reduce by 1/3.
Note* if you want more of a spicer tomato sauce add 1/4 teaspn crushed red peppers.
I dedicate this recipe to Hunt Only On-Line Hunting Forums
“The Site For Hunters”. Ya’ll check them out @ HuntOnly.com
This recipe is going in the 3rd cook book I'm currently writting "Back Woods Wild Game Recipes 3"
