| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Game |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Venison steaks; thinly sliced |
|
|
Italian bread crumbs |
| 1/2 |
lb |
Mozzarella cheese; sliced |
| 3 |
cn |
(4-oz) tomato pur.e |
|
|
Basil |
|
|
Italian seasoning |
|
|
Parmesan cheese |
| 1/2 |
lb |
Mozzarella cheese; grated |
|
4 |
servings. |
INSTRUCTIONS
Grease a 9x13 casserole. Preheat oven to 350°. Pound the venison steak to
tenderize. Coat the steaks with Italian bread crumbs. Place a layer of the
coated venison steaks in the bottom of the casserole. Next place layers of
sliced Mozzarella cheese, tomato pur.e, 1/4 teaspoon basil and 1/4 teaspoon
Italian seasoning. Sprinkle with Parmesan cheese. Repeat layers and then
sprinkle with the grated Mozzarella cheese. Bake for 1 hour at 350°, Yield:
NANCY TOMOSIESKI
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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