My favorite venison recipe.
1. Cut an aged backstrap into ¼” medallions and beat with a hammer.
2. Cover with flour and pepper.
3. Drag through beat egg & milk.
4. Shake in plastic bag filled with breadcrumbs, parmesan cheese and fresh garlic.
5. Fry medallions in olive oil on high heat for one minute on each side.
6. Place on preheated baking stone and cover with precooked bacon, asparagus and swiss cheese.
7. Place in oven at 425 only until cheese is melted. In most cases the cheese is almost melted before it is even placed in the oven from the heated stone.
8. Serve on top of hot mashed potatoes.
9. Enjoy!