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Venison Scallopini

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680g Boneless Venison Roast 
100g Parmeggiano Reggiano Grated Cheese 
55g Unsalted Butter
1 tsp diced garlic 
120 ml Beef broth 
1 egg      
40g Light Cream
110g Fine Bread Crumbs  
15g Minced Fresh Parsley    
Salt and Pepper to taste    
30g All-purpose Flour  
120 ml Dry Sherry or Marsala Wine   
 
N.B. Items in bold are available from all MF outlets.
 
Preheat oven to 190 degrees C. Stir together the eggs and cream, and set aside. 
 
Combine the bread crumbs, Parmesan cheese, 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 beef broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
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