Here's one I have used when hungry for some Venison Italian Style. Yummy! 
1 lb. venison steak, 1/4 inch thick
Tony's Creole Seasoning
1 egg
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
1/4 cup olive oil
1 onion, finely chopped
2 tblsp. margarine
1 (6 oz.) can tomato paste
2 cups hot water
1 tsp. salt
1/2 tsp. marjoram
1/2 lb. mozzeralla cheese
Cut steak into 8 pieces and season with Tony's Creole Seasoning. In a bowl, beat egg with 2 tsp. water. In another bowl, mix parmesan cheese and bread crumbs. Dip meat in egg mixture and roll in dry mixture. Heat oil in large skillet and fry the pieces until golden brown on each side. Lay pieces in a shallow, wide baking dish.
In same skillet, cook onions in margarine until tender. Mix tomato paste in a bowl with hot water, salt and marjoram. Add to skillet. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over the steak. Top with thin slices of mozzarella cheese; pour remaining sauce over cheese. Bake in 350-degree oven for 30 minutes. Yield: 4 servings.
1 lb. venison steak, 1/4 inch thick
Tony's Creole Seasoning
1 egg
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
1/4 cup olive oil
1 onion, finely chopped
2 tblsp. margarine
1 (6 oz.) can tomato paste
2 cups hot water
1 tsp. salt
1/2 tsp. marjoram
1/2 lb. mozzeralla cheese
Cut steak into 8 pieces and season with Tony's Creole Seasoning. In a bowl, beat egg with 2 tsp. water. In another bowl, mix parmesan cheese and bread crumbs. Dip meat in egg mixture and roll in dry mixture. Heat oil in large skillet and fry the pieces until golden brown on each side. Lay pieces in a shallow, wide baking dish.
In same skillet, cook onions in margarine until tender. Mix tomato paste in a bowl with hot water, salt and marjoram. Add to skillet. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over the steak. Top with thin slices of mozzarella cheese; pour remaining sauce over cheese. Bake in 350-degree oven for 30 minutes. Yield: 4 servings.
