Venison Scaloppini

Venison Scaloppini

37
GAIL BOYD 2

"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

1 h 35 m servings 504 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 42 Ratings

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Most helpful positive review

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 deat...

Most helpful critical review

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

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 deat...

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...

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...

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

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 AWESO...

My hubby LOVED it! ! !

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

Excellent!! I used cubed elk steak, fresh parmesan, and beef broth. Definetley a keeper.

Fabulous! My only tip is to be sure to cut the meat thin enough...at least a quarter of an inch, then pound the life out of it ! Thanks!