Venison Scaloppini32 Reviews
- Prep: 35 min
- Cook: 1 hr
- Ready In: 1 hr 35 min
“If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!” - by GAIL BOYD
Original recipe yields 5 servings
- Preheat oven to 375 degrees F (190 degrees C).
- Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
- 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.
- 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.
Amount Per Serving (5 total)
- 504 cal
- 23.1 g
- 25.6 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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 ..." See morethis would be my last meal! "
"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 ..." See more6). 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!!! "
"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 Crumb..." See mores) 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!"
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