Description
A hearty plate of pasta, cheese, tomato sauce and venison parmigiana.
Ingredients
Scale
- 4 pieces leftover chicken fried venison loin
- 1 lb pasta of your choice
- 1 jar store bought tomato sauce or 2–3 cups homemade
- 8 slices mozzerella
- 1/2 cup 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, just before you drain pasta.
- 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 mozzarella.
- Return to broiler for a few minutes, watching carefully so you don’t burn the cheese.
- Once pasta is drained, return it to the pan you cooked it in and add sauce, Parmesan and reserved pasta water.
- Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.
- For recipe for chicken fried steak, click the link above in the article.
- Prep Time: 15 minutes
- Cook Time: 5 minutes