VENISON PARMESIAN
1 lb. VENISON ROUND STEAK ( ½ INCH THICK) ½ TEASPOON OREGANO
1/8 TEASPOON PEPPER 1 CAN (8 oz.) TOMATO SAUCE
½ TEASPOON SALT 1/3 CUP SALAD OIL
½ CUP DRY BREAD CRUMBS 1 EGG
¼ CUP GRATED PARMESAN CHEESE 1/8 TEASPOON PAPRIKA
CUT MEAT INTO 4 SERVING PIECES; POUND UNTIL ¼ INCHES THICK. STIR TOGETHER WITH BREAD CRUMBS, CHEESE, SALT, PEPPER AND PAPRIKA. BEAT EGG SLIGHTLY. DIP MEAT INTO EGG, THEN CRUMB MIXTURE, COATING BOTH SIDES. HEAT OIL IN LARGE SKILLET. BROWN MEAT ON BOTH SIDES. REDUCE HEAT. ADD WATER; COVER AND SIMMER 30 TO 40 MINUTES OR UNTIL MEAT IS TENDER. (MAY ADD SMALL AMOUNT OF WATER IF NECESSARY.) REMOVE MEAT; KEEP WARM. POUR TOMATO SAUCE AND OREGANO IN SKILLET AND STIR. HEAT TO BOILING AND POUR OVER MEAT.