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Venison Cordon Bleu Recipe

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This recipe for Venison Cordon Bleu, by , is from Taste and see that the Lord is good. Psalms 34:8, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marsha Hassler

Category:
Category:

Ingredients:  
Ingredients:  
9" strip boneless loin
1/2lb Gruyore or Swiss cheese, grated
1/4lb prosciutto or capocollo ham (Italian), sliced very thin.
1/2c. cream
1 egg
2c bread crumbs
3T olive oil

Directions:
Directions:
Before the loin is thawed, cut 3/8" slices, slicing not all the way through second slice. Thus you create butterfly pairs. Pound the slices to half of previous thickness. Place about 2T cheese and a slice of ham between 2 pounded slices. Carefully, close the sandwich. Keeping edges closed. Beat egg with cream. Dip the sandwiched venison slices into that mixture, then into crumbs. You have option of dipping and breading a second time. I prefer to then refrigerate between pieces of wax paper. When dinner time comes, it takes only 3 minutes per side to fry over medium heat.

 

 

 

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