About this recipe:Venison is pounded thin, breaded, pan-fried and gently simmered with sherry and beef stock, before being baked to perfection. Serve with mashed potatoes, rice or pasta.
Makes: 4 - 6 servings
75ml single cream
110g fine breadcrumbs
80g grated Parmesan cheese
4 tablespoons finely chopped fresh parsley
675g boneless venison roast
salt and pepper to taste
4 tablespoons plain flour, for dredging
1 clove garlic, finely chopped
125ml dry sherry or Marsala wine
125ml beef stock or water
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Method Prep:35min › Cook:1hr › Ready in:1hr35min
Preheat oven to 190 C / Gas 5.
Stir together the eggs and cream and set aside. Combine the breadcrumbs, Parmesan and parsley in a large bowl; set aside.
Slice venison roast into serving size portions, about 1cm thick. Pound with a meat mallet to about 5mm 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 breadcrumbs.
Melt butter in an oven-proof frying pan with lid. Cook garlic until fragrant, then add the breaded venison and cook on both sides until browned. Pour in sherry and beef stock. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.