- 1 egg
- 1/3 cup light cream
- 1 cup fine bread crumbs
- 1 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 1/2 pounds boneless venison roast
- salt and pepper to taste
- 1/4 cup all-purpose flour for dredging
- 1/4 cup butter
- 1 clove garlic, minced
- 1/2 cup dry sherry or Marsala wine
- 1/2 cup venison broth, beef broth, or water
- Preheat oven to 375 degrees F (190 degrees C).
- 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.