Venison Romano

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This topic contains 5 replies, has 4 contributors, and was last updated by buckchef BuckChef 9 years, 9 months ago.

Viewing 6 posts - 1 through 6 (of 6 total)
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  • October 19, 2004 at 4:36 am #498346 Back to Top REPORT

    Joined: 8/14/2004
    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.

    October 20, 2004 at 12:32 am #494893 Back to Top REPORT

    Joined: 10/1/2004
    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.
    October 20, 2004 at 2:21 am #498342 Back to Top REPORT
    Jake Holman

    Age: 29
    Joined: 11/30/2009
    Location: Wisconsin
    View My Bows
    OOOHHH Copy Paste Copy Paste Cant wait to finish my cookbook.
    October 20, 2004 at 2:37 am #498343 Back to Top REPORT

    Joined: 10/1/2004
    again that was a delicious dinner tonight. do you have a link on wines, as far as learning more about them, flavors, how to match, etc. just something i’ve always wanted to know about.
    October 22, 2004 at 1:38 am #498344 Back to Top REPORT

    Joined: 8/17/2004
    That sounds great I can’t wait to try it. Thanks Chef.I love aglio e olio. (garlic and olive oil pasta for the non-Italians)[:D][=}=]
    November 5, 2004 at 10:10 pm #498345 Back to Top REPORT

    Joined: 8/17/2004
    Just finished eating.[:thumbup][:thumbup]
Viewing 6 posts - 1 through 6 (of 6 total)