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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:
The reviewer gave this recipe 16 stars. This recipe average a 4.6 star rating.
Read Reviews (14)
PREP TIME  35 Min
COOK TIME  1 Hr
READY IN  1 Hr 35 Min

SERVINGS

 (Help)
    
Servings
 

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

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.
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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 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 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by PattyR
I'd like to include this recipe in a newsletter that I publish...would you mind if I did? 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 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 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 Dec. 14, 2007 by leslie
This recipe was fantastic! I'm not a huge fan of venison but this may have converted me. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2007 by MREGNIER
Excellent!! I used cubed elk steak, fresh parmesan, and beef broth. Definetley a keeper. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2007 by Jenn N.
this recipe was fantastic. my husband is a hunter and usually the cook. i thought i would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2007 by JJPigg06
The flavors were great and it took away the gamey flavor of dea