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Recipe: Easy Elk (or Venison) Parmigiana

Anytime I go to an Italian restaurant, it's pretty much a guarantee that I'll order the Chicken Parmesan. This is one of my favorite meals, and the best part is that it's actually really easy to enjoying it at home isn't impossible.

The recipe below uses elk steaks, but you can use something different, such as venison, wild turkey, beef or chicken tenders, if you don't have elk available.

4 servings

Prep time: 10 minutes

Cooking time: 30 minutes


  • 1 lb. elk steaks, sliced or pounded to 1/2” thickness

  • Italian bread crumbs

  • Oil (for lightly frying)

  • 1 jar pasta sauce – variety/flavor of your choice

  • Grated parmesan cheese

  • Shredded mozzarella cheese

  • Chopped garlic

  • Spices: oregano, Italian seasoning


Preheat oven to 400 degrees.

Thoroughly coat steaks in bread crumbs.

Add 1/4" oil into large skillet and heat over medium-high heat.

Add steaks to pan and cook until golden brown, about 3-4 minutes per side.

Remove steaks from oil and drain on plate with paper towel.

Using a 13x9 baking pan, coat the bottom with a layer of pasta sauce.

Place steaks on top of pasta sauce, and cover with a layer of mozzarella, parmesan cheese and chopped garlic.

Top with a layer of pasta sauce and another layer of mozzarella, parmesan cheese and garlic.

Sprinkle the top with oregano and Italian seasoning.

Bake in the oven until steaks are done and cheese is melted and golden brown, about 20 minutes.

Tip: Cover the pan with foil for 15 minutes, then remove the foil to brown the cheese on top.

Serve with side of your choice. I prefer pasta or sautéed green beans, and garlic bread.

Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting turkey, deer and elk. She is a Team Member at Huntress View and Brand Champion for ReelCamo Girl, two organizations that work to support, encourage and empower women in the outdoors. Follow her on Instagram @waddysarah and @arrowridgecreations.

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