Elk Parmesan Recipe

Elk Parmesan Recipe
Elk Parmesan Recipe (Nevada Foodies photo)

You're going to love this one-skillet Elk Parmesan recipe; it's a delicious medley of tender elk venison, spinach and gooey cheese – all covered in a warm marinara sauce

Utilize some of those roasts you have in the freezer to make this Elk Parmesan recipe for dinner. Slice a 1 ½-pound elk venison roast into steaks and tenderize until you have steaks that are about ¼-inch thick. Combine simple seasonings, bread crumbs and Parmesan cheese to create a delicious outer crust and then combine with wilted spinach and your favorite marinara sauce.


Ingredients:

  • 1 ½-pound elk venison roast
  • 1 cup plain bread crumbs
  • ½ cup Parmesan cheese
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 2 eggs + 1 tablespoon water
  • ½ cup Canola oil
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 2 tablespoons unsalted butter
  • ½ cup shallots, finely diced
  • 2 cloves garlic or garlic scapes, finely diced
  • 5 cups fresh spinach, tightly packed

Directions:

Preheat oven to 375°F.


Cut elk roast into 8 steaks and pound with a meat tenderizer until they are about ¼-inch thick. Combine bread crumbs, Parmesan cheese, basil, oregano and salt in a bowl. In a separate bowl, beat eggs and water. Heat ovenproof skillet over medium heat and add oil. Dip meat in egg and then press firmly in bread crumbs. Brown meat in skillet and remove when done. You may need to do this in batches. Set aside on a paper towel when done.

Drain oil from skillet and add butter. Sauté shallots and garlic until fragrant. Add spinach and cook until lightly wilted.

Add the elk steaks back to the skillet. Pour marinara sauce over the top of the steaks and spinach. Divide the ricotta cheese and add to the skillet. Loosely cover with foil and bake for 30 minutes. Remove foil and continue to cook until meat is tender.


elk parmesan recipe spinach
Serve this Elk Parmesan recipe with a salad and garlic bread. (Nevada Foodies photo)

For more information about this recipe, please visit: //www.nevadafoodies.com/elk-parmesan/

Recommended Videos

SHOT Show 2019: Accumax Carbon Fiber Bipod

Game & Fish Editor-in-Chief John Geiger and Jarrod Grove of Caldwell discuss the features of the Accumax Carbon Fiber Bipod at SHOT Show 2019 in Las Vegas.

SHOT Show 2019: Thompson Center TC R22

Game & Fish Editor-in-Chief John Geiger and Danielle Sanville of Thompson Center take a look at the TC R22 rimfire at SHOT Show 2019 in Las Vegas.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.