Elk, Deer, Moose, Chicken, or Meat Parmesan

Years ago, I spent much time trying to think of clever, tasty ways to use the wild game we got each fall. This recipe was born and evolved over several years. It's easy, quick and simply yummy!

Elk, Deer, Moose, Chicken, or Meat Parmesan
1 pkg. elk, deer or moose steaks   
Flour
Salt and freshly ground pepper      
2 tbs. olive oil
2 cloves minced garlic    
1 (8 oz.) can tomato sauce or marinara sauce   
¼ c. water (if you use tomato sauce)
1 tsp. basil (if you use tomato sauce)
1 tsp. oregano (if you use tomato sauce)
Grated mozzarella cheese
Parmesan cheese

This is what you call a butterfly steak. If you have a tenderloin or small roast, start by cutting nearly all the way through the piece of meat. Stop before you get to the cutting board. Then cut the next slice all the way through. Make the slices the same thickness. Then open up the piece of meat and it looks like a butterfly. A big red gooey butterfly. Anyway, this is a great way to make a piece of meat bigger before you cook it.

Pound steaks very thin. I put them on a cutting mat, place a piece of plastic wrap over the top.

Then I pound them with a rolling pin until they are the right thickness.

Dredge in flour, salt and pepper.

In an oven-proof frying pan or Dutch oven, brown steaks in oil 2 minutes on each side.

Remove from pan. Add garlic, sauté 1 minute.

Pour in tomato sauce or marinara (I used homemade marinara). Add water and herbs (if you use tomato sauce). Place meat back in the pan.

Cover and bake at 350 degrees for 25 minutes. Remove lid and sprinkle with mozzarella cheese and parmesan.

Bake an additional 5 minutes until cheese is bubbly.

Serve with pasta.

Fantastico!