Reviewed: Jan. 10, 2010

Everyone loved it! I used apple juice instead of the sherry/wine. It turned out so tasty! I served the meat over wheat spagetti and I made a side salad that had thin apple slices and shredded cheddar cheese in it with a vinagarette that included a hint of applejuice. I have to say the recipe really does take venison to a new level! Will try it again with the wine in it next time, just didn't have any on hand.

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Reviewer:

Mrs. CJR

Cooking Level: Intermediate

Home Town: Winterport, Maine, USA

Living In: Live Oak, Florida, USA

Reviewed: Oct. 22, 2009

Top-Notch! This was excellent. As another reviewer said...this is hands down the best venison recipe! I started with 2 steaks (bone-in). I cut each steak into 4 pieces and flattened real thin. I fried them without ever putting them in the sauce or oven. They didn't need either one. I did made the sauce, but nobody eat it. My kids actually asked for apple sauce and it tasted really good that way. I will be making again providing my husband can make the bow hunting deadline. Thanks for sharing.

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Reviewer:

dpierro

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

Reviewed: Mar. 31, 2009

This was pretty darn good. I just used milk instead of cream and used panko breadcrumbs.

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3 users found this review helpful

Reviewer:

23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 22, 2009

This was pretty good. I've had better venison recipes.

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1 user found this review helpful

Reviewer:

Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

Reviewed: Feb. 21, 2009

I thought it was good but my boyfriend did not like it very much i have had much better

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Reviewer:

cameron

Reviewed: Feb. 3, 2009

This was SO GOOD! I used white wine and beef broth. We eat a lot of venison and this is a keeper! THANKS!

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Reviewer:

Jeanne

Reviewed: Dec. 24, 2008

this recipe was great. I used white grape juice instead. it was wonderful! i think it was probably the best venison recipe i have made

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Reviewer:

Sheryl

Reviewed: Oct. 28, 2008

This is a good recipe. I sliced a small roast, sliced it thin and fried. I did not bake in the oven. Takes time to prep but it was worth it. Thanks for sharing!

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Reviewer:

cmacklem

Reviewed: May 20, 2008

I'd like to include this recipe in a newsletter that I publish...would you mind if I did?

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Reviewer:

PattyR

Cooking Level: Intermediate

Living In: Oxford, Connecticut, USA

Reviewed: May 6, 2008

This is a really great recipe!! I used panko bread crumbs instead of regular and I think that made a difference. I made this for my husband, friends of ours, and our four children (ages 4, 5, 1, and 6). I made the first batch with the sauce, and the rest they were eating as soon as I could fry them up! The sauce is okay, but next time I will fry the meat, make the sauce separate, and not bake it. The bread coating got a little mushy when I baked it. It is a great recipe though, and my only suggestion to others is to make sure that you flatten your steaks or cutlets very well - the thinner you flatten them, the faster they will cook and there's really no need to bake it - mine were fork tender after the frying step. Very Good!!!

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22 users found this review helpful