Rating: 4.5 stars
46 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!

Recipe Summary

cook:
1 hr
total:
1 hr 35 mins
prep:
35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.

  • Slice 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. Dip the venison into the egg, then press into the bread crumbs.

  • Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.

Nutrition Facts

480 calories; protein 44.2g; carbohydrates 25.3g; fat 20.5g; cholesterol 194.9mg; sodium 953.3mg. Full Nutrition
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