venison scallopini

How To Make venison scallopini

• 1

  Preheat oven to 375 degrees F. Stir together the eggs and cream, and set aside.
• 2

  Combine the bread crumbs, Parmesan cheese, 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.
• 4

  Dip the venison into the egg, then press into the bread crumbs. Melt butter in an oven safe frying pan with lid.
• 5

  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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