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Venison Scaloppini
SUBMITTED BY:
GAIL BOYD
PHOTO BY:
~Camille
"If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!"
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
35 Min
COOK TIME
1 Hr
READY IN
1 Hr 35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on Jan. 31, 2008 by Rex Abernathey
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Rex Abernathey
Jan. 31, 2008
I have been eating venison all my life and this was hands down the best I have ever had.I used the tender loin instead of roast and cut the oven time in 1/2,It came out perfect.If I were on death row this would be my last meal!
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1 user found this review helpful
I have been eating venison all my life and this was hands down the best I have ever had.I used...
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Reviewed on Jan. 8, 2008 by ~Camille
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~Camille
Jan. 8, 2008
This was delicious! I used milk instead of cream, eliminated the parsley (didn't have it) and some round steak my husband had cut up when processing the deer. I also used Panko (Japanese Bread Crumbs) instead of regular bread crumbs. I also added garlic powder and onion powder when I seasoned the meat before cooking. Also, didn't have sherry or marsala, so I used some white wine I had on hand. I will definitely make this again!
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1 user found this review helpful
This was delicious! I used milk instead of cream, eliminated the parsley (didn't have it) and...
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Reviewed on May 20, 2008 by
PattyR
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PattyR
May 20, 2008
I'd like to include this recipe in a newsletter that I publish...would you mind if I did?
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0 users found this review helpful
I'd like to include this recipe in a newsletter that I publish...would you mind if I did?
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Reviewed on May 6, 2008 by
KRISTYOMAN
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KRISTYOMAN
May 6, 2008
This is a really great recipe!! I used panko bread crumbs instead of regular and I think that made a difference. I made this for my husband, friends of ours, and our four children (ages 4, 5, 1, and 6). I made the first batch with the sauce, and the rest they were eating as soon as I could fry them up! The sauce is okay, but next time I will fry the meat, make the sauce separate, and not bake it. The bread coating got a little mushy when I baked it. It is a great recipe though, and my only suggestion to others is to make sure that you flatten your steaks or cutlets very well - the thinner you flatten them, the faster they will cook and there's really no need to bake it - mine were fork tender after the frying step. Very Good!!!
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This is a really great recipe!! I used panko bread crumbs instead of regular and I think that...
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Reviewed on Feb. 17, 2008 by kstack
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kstack
Feb. 17, 2008
Great recipe. I used venison steaks rather than roast (didn't have roast) and followed the rest of it to a T (although I did double the liquid and served it over tortellini). It turned out AWESOME. My Husband loved it and it was even good the next day!!! Thanks for such a great recipe.
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Great recipe. I used venison steaks rather than roast (didn't have roast) and followed the...
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Reviewed on Dec. 20, 2007 by
Momof1sweetboy
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Momof1sweetboy
Dec. 20, 2007
It was ok but not something Ill make again anytime soon.I think the prep time is off too.It took me alot longer.I think I was expecting something a little more.
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It was ok but not something Ill make again anytime soon.I think the prep time is off too.It...
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Reviewed on Dec. 14, 2007 by leslie
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leslie
Dec. 14, 2007
This recipe was fantastic! I'm not a huge fan of venison but this may have converted me. The meat was flavorful, tender and there was no gamey taste at all! I will definitely make it again.
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This recipe was fantastic! I'm not a huge fan of venison but this may have converted me. The...
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Reviewed on Nov. 9, 2007 by MREGNIER
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MREGNIER
Nov. 9, 2007
Excellent!! I used cubed elk steak, fresh parmesan, and beef broth. Definetley a keeper.
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0 users found this review helpful
Excellent!! I used cubed elk steak, fresh parmesan, and beef broth. Definetley a keeper.
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Reviewed on Oct. 6, 2007 by
Jenn N.
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Jenn N.
Oct. 6, 2007
this recipe was fantastic. my husband is a hunter and usually the cook. i thought i would try my hand at cooking venison and this turned out great. i did use backstrap because i didnt have any roasts other than that i wouldn't change anything!
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0 users found this review helpful
this recipe was fantastic. my husband is a hunter and usually the cook. i thought i would...
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Reviewed on Jul. 30, 2007 by
JJPigg06
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JJPigg06
Jul. 30, 2007
The flavors were great and it took away the gamey flavor of dear. It will be made again for sure!
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0 users found this review helpful
The flavors were great and it took away the gamey flavor of dea