If you have a freezer full of venison you don’t know what to do with…listen up. This is life changing. Quick & easy Texas style Venison Parmesan puts a Texas spin on a classic Italian dish…and better yet it’s low carb, keto friendly, gluten free and insanely delish. Fork tender pieces of venison loin coated with Parmesan cheese, pan fried until crispy and covered in a simple, spicy tomato sauce topped with melty mozzarella and baked to ooey gooey Parmesan perfection. Ya’ll, I have been eating venison for over 20 years…why I have never thought to do this before is beyond me but I can tell you…this dish is INCREDIBLE. If you think venison is just for chili and fried back-strap, prepare yourself…because this dish is next level delish!

I am absolutely... STUFFED.
It’s rare that I am full at the end of a photo shoot…but this one did me in. This Venison Parmesan is one of those dishes that I just can’t help my myself around. It’s like “eyes rolling in the back of your head” good. Anything “Parmesan” has been a long time love of mine. Eggplant, chicken, veal…you name it…I’m in. Even without the pasta, Italian food is one of my favorite things…it has such depth and soul to it….it’s my ultimate comfort food.
Am I alone here? I didn’t think so!
