Take some cutlets and pound them out lightly to thin them out (like veal). Salt&Pepper to taste, lightly flour them, dip in egg batter and bread them with Italian style bread crumbs. Fry up some bacon, chop into small pieces. Lay 1 piece of Mozzarella cheese inside the venison along with some bacon chips. Roll up the cutlet and slow fry in olive oil, in a large skillet. After 4-5 minutes, turn off and put a lid on. the steam will melt the cheese thoroughly. Remove and enjoy.
Topic: Venison cutlets (Read 1444 times)
