Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.07 Kcal (2056 kJ) | ||
| Calories from fat | 195.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.77g | 33% | |
|---|---|---|---|
| Cholesterol | 99.23mg | 33% | |
| Sodium | 489.15mg | 20% | |
| Potassium | 136.19mg | 3% | |
| Total Carbs | 23.01g | 8% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 42.51g | 85% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6mg | 33% | |
| Calcium | 284.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 198.59 Kcal (831 kJ) | ||
| Calories from fat | 79.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 33% | |
|---|---|---|---|
| Cholesterol | 40.13mg | 33% | |
| Sodium | 197.81mg | 20% | |
| Potassium | 55.07mg | 3% | |
| Total Carbs | 9.3g | 8% | |
| Sugars | 1.2g | 12% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 17.19g | 85% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 2.4mg | 33% | |
| Calcium | 115.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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