Elk Parmesan

This is one of those recipes you serve at deer camp. It is so terribly easy to make and who doesn’t love meat with sauce, cheese and noodles? For the best results, use freshly greater parmesan cheese. But then again, if you are at camp, who the heck brings a cheese grater with them?



Elk Parmesan


  • 1-1 1/2 lbs boneless elk steak
  • 3/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 1/2 c dry Italian bread crumbs
  • 1/2 c parmesan cheese
  • 2 large eggs
  • 1/4 c water
  • 1/2 c flour
  • 1/4 c oil
  • 1 1/2-2 c spaghetti sauce
  • 1 c mozzarella cheese; shredded
  • 1- 16 oz package egg noodles cooked as directed on package


  • Cut Elk into 6 pieces. Tenderize if desired by pounding between sheets of waxed paper
  • Sprinke each piece evenly with garlic salt, salt & pepper. Set aside. Combine bread crumbs & parmesan cheese in a medium bowl. Beat eggs with 1/4 c water. Dip both sides of meat into flour and then into egg mixture, then coat with crumb mixture. Cover and refrigerate 20 - 30 minutes. Brown meat in hot oil. Remove and drain on paper towels. Place meat in a 9x13 baking dish. Spoon 2-3 Tbls of spaghetti sauce over each piece. Top with shredded mozzarella cheese. Pour remaining spaghetti sauce over the top. Bake uncovered in preheated 350 oven for 30 minutes or until meat is tender. Meanwhile cook egg noodles as directed on package. Serve meat over hot cooked noodles

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