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Venison Scaloppini

Venison Scaloppini

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GAIL BOYD

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

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

Rex Abernathey
28
1/31/2008

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!

~Camille
27
1/8/2008

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!

KRISTYOMAN
23
5/6/2008

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!!!