Ingredients

• 1 egg
• 1/3 cup light cream
• 1 cup fine bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 1/2 pounds boneless venison roast
• salt and pepper to taste
• 1/4 cup all-purpose flour for dredging
• 1/4 cup butter
• 1 clove garlic, minced
• 1/2 cup dry sherry or Marsala wine
• 1/2 cup venison broth, beef broth, or water

Directions

Preheat grill or smoker to 375 degrees F.

Stir together the eggs and cream, then set aside. Combine the bread crumbs, Parmesan, and minced parsley or Cilantro in a large Ziplock read more