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Venison Scallopini

Russ Myers


An Italian flavor for Americas most sought after game animal.

★★★★★ 1 vote
4 / 6
25 Min
1 Hr


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2 lb
boneless venison roast
6 oz
parmeggiano reggiano grated cheese
2 Tbsp
unsalted butter
1 tsp
diced garlic
1/2 c
beef broth
2 oz
light cream
3 1/2 oz
fine bread crumbs
1/4 tsp
minced fresh parsley
salt and pepper to taste
4 Tbsp
all-purpose flour
1/2 c
dry sherry or marsala wine

How to Make Venison Scallopini


  • 1Preheat oven to 375 degrees F.
    Stir together the eggs and cream, and set aside.
  • 2Combine the bread crumbs, Parmesan cheese, and minced parsley in a large bowl; set aside.
  • 3Slice 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.
  • 4Dip the venison into the egg, then press into the bread crumbs.
    Melt butter in an oven safe frying pan with lid.
  • 5Cook 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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About Venison Scallopini

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tags: Quick & Easy, Healthy

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