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Ingredients

1 egg
1/3 cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 pounds boneless venison roast
salt and pepper to taste
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/2 cup dry sherry or Marsala wine
1/2 cup venison broth, beef broth, or water

Directions

Preheat oven to 375 degrees F (190 degrees C).

Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.

Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.

Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.

Ingredients

1 zucchini, thinly sliced
1 large tomato, thinly sliced
1 onion, thinly sliced
1/2 cup unsalted butter
1/4 cup red wine vinegar
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dry mustard
2 cups grated Parmesan cheese

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.

Bake in the preheated oven until thoroughly heated, about 30 minutes.

Ingredients

12 ounces uncooked penne or medium tube pasta
1/2 cup chopped green onions
5 cloves garlic, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
1 (28 ounce) can diced tomatoes, drained
1 1/2 cups cubed fully cooked ham
1 cup sour cream
1/2 cup cubed Cheddar cheese
1/2 cup cubed Monterey Jack cheese
1/2 cup white wine or tomato juice
1 tablespoon minced fresh basil
salt and pepper to taste

Directions

Cook pasta according to package directions. Meanwhile, in a saucepan, saute onions and garlic in butter and oil until tender. Stir in the remaining ingredients; heat through. Drain pasta and place in a bowl; add ham mixture and gently toss to coat.

Ingredients

2 pounds pearl onions
1 cup dry sherry
1/2 cup raisins
1/4 cup honey
1/4 cup water
2 tablespoons butter
1 teaspoon chopped fresh thyme
2/3 cup toasted slivered almonds
4 teaspoons red wine vinegar
salt to taste
ground black pepper to taste

Directions

Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).

Combine pearl onions, sherry, raisins, honey, water, butter or margarine, and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Reduce heat to very low, and cover. Simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.

Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.