Venison Scaloppini Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 9, 2007
Excellent!! I used cubed elk steak, fresh parmesan, and beef broth. Definetley a keeper.
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Reviewed: 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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Cooking Level: Intermediate

Living In: Westminster, Maryland, USA

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Reviewed: 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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Cooking Level: Intermediate

Home Town: Anna, Illinois, USA
Living In: Herrin, Illinois, USA

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Reviewed: Jun. 27, 2007
8/10 Don't add salt next time.
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Reviewed: Jun. 12, 2007
I made this last night, and everyone was blown away at how good it is! GREAT recipe! Thanks!!!!
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Reviewed: Mar. 15, 2007
Good recipe! My family is not a fan of parmesan cheese, so I made it without the cheese and served it with wild rice. It was a big hit.
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Reviewed: Feb. 20, 2007
I got a very similar recipe from my NebraskaLand Game Cook Book. My family RAVES!!! Every fall when my husband goes hunting, thats' the first thing they ask me to make after processing. I usually just use the loin steaks and pound them out. It's less work than cutting a roast. Plus, it gives the prefect size portion. I had never thoughtof serving with pasta, though. Next time I will try it.
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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