Venison Scaloppini

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

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 480 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.

Step 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.

Step 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.