When Parmesan or Parmigiana comes to mind for dinner, I cannot help but imagine those tender, breaded cuts of meat, lightly fried, then simmered in a rich tomato sauce and crowned with a gooey, melted cheese blanket. So why not give that same indulgence to ground meat? I took my usual Steak Parmesan technique and swapped the steak for breaded, fried venison patties. It is a simple spin on a classic. No venison on hand? No worries….ground elk, antelope, moose, or whatever you have will work just as well!
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