Venison Cutlets
By Hookemharry


What you need:

One 15 oz. container Italian style bread crumbs

One tablespoon powdered garlic

Quarter cup dried parsley flakes

One teaspoon black pepper

Half cup grated parmesan cheese

One to two pounds venison steaks

Six eggs(more if needed) beaten

 

What you do:

Blend the bread crumbs and all ingredients, except the eggs. Dip venison into the beaten eggs and cover with the breadcrumbs mixture. Fry in heated fry pan with a light olive oil coating until medium done. Should be golden brown. Serve with mashed potatoes and corn on the cob.






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