VENISON PARMESAN
	
	1 pound venison steak, 1/4 inch thick
	Creole Seasoning
	1 egg2 cups hot water
	1/3 cup grated Parmesan cheese
	1/3 cup bread crumbs
	1/4 cup olive oil
	1 onion, finely chopped
	2 tablespoons margarine
	1 (6 oz.) can tomato paste
	1 teaspoon salt
	1/2 teaspoon marjoram
	1/2 pound Mozzarella cheese
	
	Cut steak into 8 pieces and season with Creole Seasoning.  In a bowl, 
	beat egg with 2 teaspoons water.  In another bowl, mix Parmesan cheese 
	and bread crumbs.  Dip meat in egg mixture and roll in dry mixture.  
	Heat oil in a large skillet and fry the pieces (about 3 at a time) 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.  
	
	Yields 4 servings.

	
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