Wild game dish.
Mix flour, grated cheese, salt, pepper, and garlic together. Pound mixture into steaks until very thin.
Lightly saute steaks in olive oil and remove to Pyrex cooking dish.
Add remaining dry mixture to pan drippings slowly, stirring until smooth. Add beef broth as needed to avoid lumps.
When smooth, stir in lemon juice and parsley flakes. Pour over meat. Cover and bake at 300-325 degrees for 1- 1 1/2 hours (1 hour is usually plenty).
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This is a great way to make venison. It turned out to be both tender and tasty and I’ll make it again. Just as an fyi, I did not use all the flour mixture that was left over from pounding into the meat.
My preferred way to eat deer meat now. I’ve made it with loins, roasts sliced thin, etc and everytime it turns out delicious.
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prairieprincess on 3.5.2010
As my husband is an avid hunter, our freezer is often filled with deer meat that I just can’t seem to find enough delicious uses for. But this recipe changes everything. This was AMAZING. It tasted like something from a restaurant and transformed the deer into a delicacy. My whole family LOVED it and because of this recipe, my freezer will definitely be emptied out. Thanks so much!!!!
Amanda on 9.23.2009
I made this for dinner tonight. My husband said it’s the best way he’s had venison-ever. I thought the venison was ‘okay’, which is a compliment, since I don’t really like venison. I’ll be keeping this in my recipe box for years to come. Thanks!!