Directions:
- 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 | 549.68 Kcal (2301 kJ) | ||
| Calories from fat | 263.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.31g | 45% | |
|---|---|---|---|
| Cholesterol | 131.42mg | 44% | |
| Sodium | 618.35mg | 26% | |
| Potassium | 117.91mg | 3% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 50.43g | 101% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.4mg | 36% | |
| Calcium | 353.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 190.15 Kcal (796 kJ) | ||
| Calories from fat | 91.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.14g | 45% | |
|---|---|---|---|
| Cholesterol | 45.46mg | 44% | |
| Sodium | 213.9mg | 26% | |
| Potassium | 40.79mg | 3% | |
| Total Carbs | 4.05g | 4% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 17.44g | 101% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 2.2mg | 36% | |
| Calcium | 122.4mg | 35% | |
* 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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