Directions
Place the Italian breadcrumbs on a plate and set aside. Place your venison cutlets between 2 layers of cling wrap (to keep things from splattering), and pound each side with a meat hammer to tenderize. Dredge the pounded cutlets in a plate of flour salt and pepper, then coat in a bowl with the well beaten eggs. Transfer the cutlets to the plate with the Italian breadcrumbs and thoroughly coat. Reserve some of the flour for thickening later. Heat a large heavy cast iron skillet with the olive oil and butter over medium -high heat. In batches, cook venison 3-4 minutes, or until browned, turning once.
Remove the venison from the pan; set aside and keep warm. Using the same pan used for the cutlets, add the thinly sliced onion or shallot and the mushrooms, and sauté 3-4 minutes, adding additional butter if necessary and salt and pepper, until tender. Add the wine and beef stock and bring to a boil for several minutes. Add the heavy cream or milk and about a teaspoon of flour to thicken sauce to the consistency of gravy while constantly stirring. To serve, pour the mushroom sauce over the cutlets and enjoy with an accompaniment of traditional German Spaetzle, butter noodles, or potato of your choice.
