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!"

Ingredients

1 h 35 m servings 504 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

37
  1. 42 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...