Useing Deer steak (or any “poundable” piece of deer) cut onto about 4oz. pcs, Pound with a meat tenderizer, (Meat Mallet) until appx. 1/8 inch thick.
In a bowl mix enough eggs to coat all meat with— minced garlic (sub with garlic powder or granulated Garlic), Romano cheese, salt&pepper, and fresh parsley.
Salt&Pepper all medallions.
Dredge one peice at a time into flour, then egg (let excess drip off), and lightly dredge into flour once again.
Place pieces into medium hot skillet and cook until golden brown.
When finished sprinkle with romano cheese and fresh lemon juice.
Serve with a garlic & Olive oil pasta and a medium bodied white wine to a medium bodied red
TIP—–You may eliminate the second “dredging of flour” Just simply: Flour, Egg Mix, Skillet. This will give you a lighter, more “batter like” coating. Also you can test the temp of skillet with a small drip of raw egg. Remember if you choose not to do the second flouring use a non-stick skillet because the egg is more prone to sticking.
that was most excellent. tried the other night and even convinced my girlfriend to have some. (she hates the idea of eating bambi, but couldn’t resist this) thanks and keep em coming as often as possible. i also added a small amount of pesto to the pasta. garnished with a fresh basil leaf. it was excellent! thanks again.