Moose Parmesan

MOOSE PARMESAN
I have tried this recipe and can testify to its incredible taste

Jerry's Recipes

Source:

North American Hunting Club
"The Art of Wild Game Cooking" p.30-31

Prep Time:

Until cheese melts

Ingredients	Utensils
1 pound rump steaks, sliced 1/2 inch thick	Large saucepan
1 cup flour	Tenderizing hammer
1 egg, beaten	3 mixing bowls
1 tablespoon basil	9X13X2 inch glass baking dish
1/2 teaspoon garlic powder
1/2 cup olive oil
1/2 pound provolone cheese, sliced
1/4 cup grated Parmesan cheese
Sauce
1 medium onion, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
2 cans (28 ounce each), pureed tomatoes
3/4 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon thyme
Salt and pepper to taste

Directions
In a large saucepan, brown the onion and the olive oil
Add the garlic, tomatoes and spices
Simmer for 30 minutes
While the sauce simmers, prepare the meat
Pound both sides of the steaks with a tenderizing hammer to 1/4 inch thickness
Pour 1/2 cup of the flour in a bowl
Beat the egg in a second bowl
Combine the remaining 1/2 cup flour, basil and garlic powder in a third bowl
Pour the olive oil 1/4 inch deep into a heavy skillet
Heat on medium to medium-high setting
Dip the steaks first in plain flour, then egg, then seasoned flour
You want to cook the cutlets quickly, but not burn the breading, until they are golden brown
The sauce and the meat should be done about the same time
Preheat oven to 350°F
Spread a layer of tomato sauce in the bottom of an un-greased 9X13X2 inch baking pan
Then add a layer of the cooked meat
Cover the meat with sauce and provolone cheese
You can stop here if you want, and put the dish in the refrigerator to cook later
Place the casserole in the oven until the cheese melts and the meat is heated thoroughly
(If you have put it in the refrigerator for a while, this will take 30-45 minutes)
Top individual servings with a sprinkle of Parmesan cheese
Serve with fettuccine and fried eggplant