鹿肉のパン粉焼き！ 
Baked Venison with Breadcrumbs
Baked breadcrumbs remind me of school lunches. I made this thinking the herbs would reduce the gamey smell, but with high-quality meat, the herbs added a nice aroma instead, and it was very delicious. Regular sauce works well, and you might also try squeezing lemon or using tartar sauce!
Baked Venison with Breadcrumbs
Baked breadcrumbs remind me of school lunches. I made this thinking the herbs would reduce the gamey smell, but with high-quality meat, the herbs added a nice aroma instead, and it was very delicious. Regular sauce works well, and you might also try squeezing lemon or using tartar sauce!
Cooking Instructions
- 1
Pound the venison to thin it out. Use plastic wrap to keep things clean. Pound it well to tenderize!
- 2
Season the venison with salt and pepper.
- 3
Mix the breadcrumbs, dried parsley, and dried basil until they look nicely blended. Aim for a visually appealing gradient!
- 4
Spread mayonnaise on the venison. You can also use flour and beaten egg, or a thin batter. This time, I chose mayonnaise.
- 5
Add a generous amount of olive oil to a frying pan and cook as if frying.
- 6
Cook thoroughly over low to medium heat, adjusting for a nice golden brown color.
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