VENISON SCALOPPINI

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Venison Scaloppini image

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

Provided by GAIL BOYD

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h35m

Yield 5

Number Of Ingredients 12

1 egg
⅓ cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
¼ cup minced fresh parsley
1 ½ pounds boneless venison roast
salt and pepper to taste
¼ cup all-purpose flour for dredging
¼ cup butter
1 clove garlic, minced
½ cup dry sherry or Marsala wine
½ cup venison broth, beef broth, or water

Steps:

  • 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.

Nutrition Facts : Calories 479.6 calories, Carbohydrate 25.3 g, Cholesterol 194.9 mg, Fat 20.5 g, Fiber 1.3 g, Protein 44.2 g, SaturatedFat 11.2 g, Sodium 953.3 mg, Sugar 1.8 g

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