Italian baked Venison Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1- lb. Venison steaks (pounded) 1- can of Cream of chicken 1/2- cup of fat free milk. 1- TBLS. of Olive oil. 2- TBLS. of dry Steak seasoning 2- TBLS. of ground pepper to your taste. 1- cup wild rice(cooked) 1/2 - cup of Italian Panko bread crumbs 1/2 - cup of Egg Beaters. 2- TBLS of sun dried tomatoes. Cooking spray.
Preheat oven to 400. In sauce pan heat water to a boil and cook wild rice as directed. As it is cooking, Take 1lb of venison steaks sliced about 1/2 thick (10 to 12 steaks) and pound them with a meat hammer. Set aside. In a bowl add 1/2 cup of Italian panko bread crumbs, 1 - Tablespoon of dry steak seasoning, 1- Teaspoon of ground pepper mix well. In another bowl add 1/2 cup of Egg beaters. Take a 13 x 9 x 2 baking dish and spray the bottom of it. Now dip your pounded venison steak into the egg beaters and then into the Italian Panko bread crumbs. Arrange in the 13 x 9 x 2 baking dish. Spray tops of venison steak lightly with cooking spray. Place in oven to cook 20mins. While rice is boiling and venison is cooking grab a medium mixing bowl. Place 1- can of cream of chicken, 1/2 - cup of nonfat milk, 1 - tablespoon of olive oil, 1- tablespoon of dry steak seasoning, 1- tablespoon of black ground pepper and 2 - tablespoons of sun dried tomatoes mix well. Place in microwave for 4 minutes stopping half way thru to stir. When rice is fully cooked, drain off water and add cream of chicken sauce to it.( I like to spoon sauce in alittle bit at a time, stirring as I go. I rarely use all the sauce). Take out venison out of the oven. Spoon rice mixture over the top, spread it out evenly. ( I like to add grated parmesan cheese to the top). Cover with foil putting shiny side toward food. Put vent holes in foil place back in oven for 20 mins or until done. I realize there is alot of sodium in this feel free to try different seasonings, Cream of mushroom would also be good.
Number of Servings: 10
Recipe submitted by SparkPeople user WADELONG.
Number of Servings: 10
Recipe submitted by SparkPeople user WADELONG.
Nutritional Info Amount Per Serving
- Calories: 153.7
- Total Fat: 4.3 g
- Cholesterol: 45.0 mg
- Sodium: 472.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.8 g
- Protein: 19.6 g
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