VENISON CUTLETS
4 venison steaks
1 cup dried corn bread crumbs
1 tsp salt
1/8 tsp black pepper
2 tbsp Parmesan cheese
2 eggs, beaten
3 to 5 tbsp butter
Tomato sauce (recipe follows)
1/4 cup Parmesan cheese
4 slices mozzarella cheese
How to make the tomato sauce: Place 2 tablespoons olive oil in a skillet and saute 1 chopped onion and 2 cloves minced garlic until onion is transparent. Stir in 1 can tomatoes, 1 small can tomato paste, 1/2 tsp salt, 2 tsp dried basil, and 2 tsp oregano. Simmer mixture for about 20 to 30 minutes, stirring frequently.
Mix together the corn bread crumbs, salt and pepper. Beat the 2 tablespoons of Parmesan into the eggs. Dip the steaks into the egg mixture then dredge in the crumb mixture. Repeat the process so steaks are coated twice. Cover and refrigerate for 30 minutes.
Melt butter in a large skillet. Add steaks to skillet and saute about 10 to 15 minutes per side or until tender, adding more butter, if needed. When tender spoon the tomato sauce over the meat. Top each steak with a slice of mozzarella cheese. Cover and cook for another 5 minutes or so until the cheese is melted. Sprinkle with the 1/4 cup Parmesan cheese before serving.
SOUTHERN QUAIL
8 whole quail breasts or whole quail, dressed
1/2 tsp salt
1/4 tsp pepper
1/2 cup all-purpose flour
1/2 cup melted butter or margarine, melted
1/2 cup finely chopped fresh mushrooms
1/4 cup finely chopped onions
1 tbsp minced fresh parsley
1/2 cup white wine
1/2 cup whipping cream
Hot cooked wild rice
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in butter in a large skillet over medium heat. Remove quail and set aside. Saute mushrooms, onion, and parsley in the pan drippings. Return the quail to the pan and add the wine. Cover pan and reduce heat to medium low. Cook for 30 minutes, basting frequently. Add the whipping cream and cook until thoroughly heated. Do not boil! Serve over the hot rice.
Yield: 4 servings