Venison Scaloppini Recipe
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Venison Scaloppini

By: GAIL BOYD  
"If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!"

Rating: This weblink has been rated 24 times with an average star rating of 4.5 Read Reviews (21)

Rate/Review | 724 people have saved this

Prep Time:
35 Min
Cook Time:
1 Hr
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

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

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 504 | Total Fat: 23.1g | Cholesterol: 209mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by Rex Abernathey 
I have been eating venison all my life and this was hands down the best I have ever had.I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by KRISTYOMAN 
This is a really great recipe!! I used panko bread crumbs instead of regular and I think that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2008 by ~Camille 
This was delicious! I used milk instead of cream, eliminated the parsley (didn't have it) and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2008 by cmacklem 
This is a good recipe. I sliced a small roast, sliced it thin and fried. I did not bake in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by kstack 
Great recipe. I used venison steaks rather than roast (didn't have roast) and followed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2009 by dpierro 
Top-Notch! This was excellent. As another reviewer said...this is hands down the best venison... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2008 by Sheryl 
this recipe was great. I used white grape juice instead. it was wonderful! i think it was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by Momof1sweetboy 
It was ok but not something Ill make again anytime soon.I think the prep time is off too.It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2007 by megdoran 
Excellent!! I used cubed elk steak, fresh parmesan, and beef broth. Definetley a keeper. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by 23DAISYS 
This was pretty darn good. I just used milk instead of cream and used panko breadcrumbs. MORE

 
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