VENISON SCALLOPINI

Venison Scallopini image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 12

Previous Next

2 pound(s) boneless venison roast
6 ounce(s) parmeggiano reggiano grated cheese
2 tablespoon(s) unsalted butter
1 teaspoon(s) diced garlic
1/2 cup(s) beef broth
1 - egg
2 ounce(s) light cream
3 1/2 ounce(s) fine bread crumbs
1/4 teaspoon(s) minced fresh parsley
- salt and pepper to taste
4 tablespoon(s) all-purpose flour
1/2 cup(s) dry sherry or marsala wine

Steps:

Preheat oven to 375 degrees F. Stir together the eggs and cream, and set aside.
Combine the bread crumbs, Parmesan cheese, 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, or about 5 minutes each side Pour in sherry and beef broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.