Cut the venison into 2-inch pieces.  Dip in Parmesan Cheese to coat both sides.  Melt the butter and oil in a skillet, add the garlic and the venison, and cook until lightly browned on both sides.  Discard the garlic.  Remove the veal to a warm platter.  Turn the heat up and add the beef broth, stirring and scraping the bits of meat clinging to the bottom of the skillet.  Add mushrooms.  Cook 1 minute over high heat, then add the wine and cook 1 minute more.  Pour over the veal and serve.