Venison Parmesan

1 pound venison steak -- 1/4 inch thick

salt and pepper 1 egg

2 teaspoons water

1/2 cup grated parmesan cheese

1/2 cup fine dry breadcrumbs

1/4 cup olive oil

1 onion -- finely chopped

2 tablespoons butter

1 6oz-can tomato paste

2 cups hot water

1 teaspoon salt

1/2 teaspoon marjoram leaves

1/2 pound mozzarella cheese -- sliced

Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Combine parmesan cheese with breadcrumbs, mixing well. Dip meat in egg, then roll in bread crumb mixture. Heat oil in large skillet and fry 3 pieces at a time until brown. Lay in 13x9 inch baking pan. Saute onion in butter and reserved drippings until soft. Add tomato paste, hot water, salt and marjoram. Boilk a few minutes, stirring well. Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese. Bake at 350 degrees for about 30 minutes.

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