VENISON SCALLOPINI

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Venison Scallopini image

An Italian flavor for Americas most sought after game animal.

Provided by Russ Myers @Beegee1947

Categories     Wild Game

Number Of Ingredients 12

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.

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