A hearty plate of pasta, cheese, tomato sauce and venison parmigiana.
I love the whole cook once, eat twice concept! It saves so much time and it’s so nice not to have to cook every single evening! This Venison Loin Parmigiana is made with the chicken fried venison loin chops that I make the day before.
I have been using the cook once, eat twice concept my entire life! I don’t mind leftovers, especially if the food is delicious! Then again, cooking once and transforming the main stars into a totally different meal is pretty cool. 
Now some would call me lazy, I prefer to consider it “thrifty”! Chicken fried Venison Loin could not be easier! We always butterfly the loin and cut it about 1? thick. Try to be consistent with the width of the pieces, so that they cook in the same amount of time. Set up a dredging station for the method see my Chicken Fried Steak post.
To make the Venison Loin Parmigiana, make sure that you cook the venison very rare the first night so that it will be perfect once you warm it up! Cook the pasta according to package directions. Once you drop the pasta in the water, heat up venison under the broiler for about 2 minutes on each side. Remove the venison from the broiler, top with a tablespoon or two of store bought or homemade tomato sauce and then cover with a slab of mozzerella. Return to broiler to melt cheese.
Toss the cooked pasta with a mug of reserved pasta cooking water and sauce to cover. Place pasta on your serving plate and then top with a piece of venison and extra sauce. Then sprinkle with Parmesan cheese. Garnish with basil and parsley, if desired. Needless to say, you could substitute chicken, pork loin or veal for the venison.
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Venison Parmigiana
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty pasta dish with cheesy, broiled venison. A comforting and flavorful meal.
Ingredients
- 4 pieces leftover chicken fried venison loin
- 1 lbs (454 g) pasta of your choice
- 1 jar store bought tomato sauce or 2-3 cups (473-710 ml) homemade
- 8 slices mozzerella
- 0.5 cups (118 ml) Parmesan cheese plus more for garnish
- fresh basil (fresh parsley for garnish optional)
Instructions
- Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water.
- Heat sauce in a small saucepan.
- Warm venison under broiler for about 2 minutes per side.
- Remove venison from broiler and top each piece with 2 slices of mozzarella.
- Return to broiler for a few minutes, watching carefully to avoid burning the cheese.
- Once pasta is drained, return it to the pan and add sauce, Parmesan cheese, and reserved pasta water.
- Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.
Notes
- To ensure the venison remains tender, avoid over-broiling. Keep a close eye on it and adjust broiling time as needed.
- For a richer sauce, sauté some garlic and onions in olive oil before adding the jarred or homemade tomato sauce.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of water or pasta water to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How thick should I cut the venison loin for the Chicken Fried step?
You should butterfly the loin and cut it about 1 inch thick to ensure even cooking.
What should I do if I want to make my own tomato sauce for the Venison Loin Parmigiana?
You can use homemade tomato sauce instead of store-bought; just make sure to have enough to cover the venison and pasta.
How do I ensure the venison stays tender when reheating it under the broiler?
Cook the venison very rare the first night to keep it tender, then only broil it for about 2 minutes on each side when reheating.
