I was skeptical of this one, but it really turned out well. I had several thin venison steaks, too many to fit in my big roaster, so I had to fry in batches first. (Took a lot more oil than recipe states, but I was probably making at least double the recipe, maybe triple.) I wasn't too precise with my breading measurements, either - added a little extra milk to the egg mixture, used a mixture of both regular and panko bread crumbs, just because that's what I had on hand, but nothing that varied critically from the recipe. Stacked all the meat on a plate, poured in the broth and sherry and deglazed the pan before I put all the steaks back in, stacked on top of each other. I made sure there was enough liquid to barely reach the top of the meat, and put it in the oven. Outstanding flavor, and a hit with my family. Thanks for this one!
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I was skeptical of this one, but it really turned out well. I had several thin venison...