1 1/2 lb. venison steak
salt and pepper
1/4 c. flour
1/2 c. light cream
1/2 c. cracker crumbs
1/2 c. grated Parmesan
2 Tbsp. minced parsley
1/4 c. butter
1 clove garlic, minced
1/4 c. red wine
3/4 c. water
Cut venison steak into 1-inch cubes. Sprinkle venison
with salt and pepper and dredge with flour. Mix cracker
crumbs, Parmesan cheese and parsley. Heat butter and garlic in
frypan. Beat egg and stir in the cream. Dip each piece of
venison in egg mixture, then in cracker crumbs; brown on both
sides in butter and garlic. Pour water and wine over meat
pieces and bake covered at 375 degrees for 1 hour.
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