Venison Scaloppini

4.7
(47)

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

4
4
4
Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 egg

  • 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

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.

Nutrition Facts (per serving)

480 Calories
21g Fat
25g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 480
% Daily Value *
Total Fat 21g 26%
Saturated Fat 11g 56%
Cholesterol 195mg 65%
Sodium 953mg 41%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 44g 88%
Vitamin C 4mg 5%
Calcium 285mg 22%
Iron 7mg 37%
Potassium 569mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.