Reference > Farmer's Cookbook > POULTRY AND GAME > Venison Cutlets
  Venison Steak, Chestnut Sauce Roast Leg of Venison  
CONTENTS · BIBLIOGRAPHIC RECORD

Venison Cutlets

Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with melted butter or olive oil, and roll in soft stale bread crumbs. Place in a broiler and broil five minutes, or sauté in butter. Serve with Port Wine Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Venison Steak, Chestnut Sauce Roast Leg of Venison  
 
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