An Italian flavor for Americas most sought after game animal.
- 2 lb
- boneless venison roast
- 6 oz
- parmeggiano reggiano grated cheese
- 2 Tbsp
- unsalted butter
- 1 tsp
- diced garlic
- 1/2 c
- beef broth
- 2 oz
- light cream
- 3 1/2 oz
- fine bread crumbs
- 1/4 tsp
- minced fresh parsley
- salt and pepper to taste
- 4 Tbsp
- all-purpose flour
- 1/2 c
- dry sherry or marsala wine
1Preheat oven to 375 degrees F.
Stir together the eggs and cream, and set aside.
2Combine the bread crumbs, Parmesan cheese, and minced parsley in a large bowl; set aside.
3Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess.
4Dip the venison into the egg, then press into the bread crumbs.
Melt butter in an oven safe frying pan with lid.
5Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned, or about 5 minutes each side
Pour in sherry and beef broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.