Venison Scaloppini

Ingredients

• Servings: 5
• 1 egg
• 1/3 cup light cream
• 1 cup fine bread crumbs
• 1 cup grated parmesan cheese
• 1/4 cup minced fresh parsley
• 1 1/2 pounds boneless venison roast
• salt and pepper to taste
• 1/4 cup all-purpose flour for dredging
• 1/4 cup butter
• 1 clove garlic, minced
• 1/2 cup dry sherry or marsala wine
• 1/2 cup venison broth, beef broth, or water

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• 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.