It may be spring, but we have a freezer full of delicious elk meat from this past fall to eat before this year's season. My crock pot is probably my favorite small kitchen appliance. I cook so many things in it because it's easy to set it and forget it! I usually make elk parmesan in the oven, but I wanted to try this out instead so I didn't have to babysit it. Well, it turned out delicious!
1 lb elk meat, sliced into 1/2" steaks
2 eggs, beaten (add a splash of water to make it a little thinner)
Italian bread crumbs
Oil for frying
Shredded mozzarella cheese
Grated parmesan cheese
Spices, as desired: garlic, basil, oregano
Heat oil in a skillet on medium-high.
While the oil is heating, dip the elk steaks in egg, then coat them with Italian bread crumbs.
Place the steaks in the hot oil and fry until golden brown, about 2 minutes per side. This is just to get the breading crispy, not to cook the meat entirely.
While the steaks are frying, prepare the crockpot with a liner for easy cleanup.
Pour 1/3 of the jar of pasta sauce in the bottom and sprinkle about 1/2 cup of mozzarella cheese over the sauce.
When the steaks are golden brown, remove them from the skillet and place them on a paper towel to drain the oil.
Place the steaks into the crockpot in a single layer if possible. Pour the remaining sauce over the steaks, then top with mozzarella and sprinkle with parmesan cheese. Add additional spices, such as minced garlic, basil, and oregano, as desired.
Cook on low for 4-5 hours.
Serve with pasta and garlic bread for a delicious Italian-inspired dinner!
Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey, pronghorn, and waterfowl. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras, and Brand Ambassador for the GoWild app. Follow her on Instagram @sarah.honadel.outdoors and @arrowridgecreations.