Stir together the eggs and cream then set aside. Combine the bread crumbs, Parmesan and minced parsley in a large bowl; set aside.
Slice venison roast into serving size portions, 1cm thick. Pound with a meat mallet to about 1/2cm thickness. Season to taste with salt and pepper, dust with flour then shake 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 crumbed venison. Cook on both sides until browned. Pour in sherry and stock. Bring to a simmer, cover then transfer to the oven. Bake until the venison is tender, about 45 minutes.