Venison Scaloppini Recipe - Allrecipes.com
Venison Scaloppini Recipe
  • READY IN ABOUT hrs

Venison Scaloppini

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    35 mins
  • COOK

    1 hr
  • READY IN

    1 hr 35 mins

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 More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Feb 23, 2009

I thought it was good but my boyfriend did not like it very much i have had much better

 

39 Ratings

Jan 08, 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!

 
May 06, 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!!!

 
Dec 24, 2008

this recipe was great. I used white grape juice instead. it was wonderful! i think it was probably the best venison recipe i have made

 
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.

 
Jul 30, 2010

My hubby LOVED it! ! !

 
Mar 31, 2009

This was pretty darn good. I just used milk instead of cream and used panko breadcrumbs.

 

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Nutrition

  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 209 mg
  • 70%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 44.4 g
  • 89%
  • Sodium
  • 956 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

GAIL BOYD
1 Followers 2 Saved Recipes
 
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