INGREDIENTS
16 oz
Venison, boneless steak
3 cups
Button mushrooms
1
Lemon, wedge
1 tbsp
Parsley
1/4 cup
Shallot
2
Eggs
2 1/2 cups
Beef stock
1 tbsp
Lemon juice
1/2 tsp
Black pepper, cracked
1/2 cup
Flour
1/2 tsp
Salt
1/4 tsp
Season salt
3 tbsp
Canola oil
1/2 cup
Breadcrumbs, dry
1 tbsp
Butter