1) Stir together the eggs and cream, set aside. Combine the bread crumbs, parmesan, and minced parsley in a large bowl, set aside.
2) If using venison roast, slice into 3/8” thick slices. Pound sliced venison with a meat mallet to about ¼” thick. 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 crumb/parmesan mixture.