Venison Scaloppini

Name: Venison Scaloppini
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 5
Cuisine: Global
Ingredients: 237 milliliters fine bread crumbs; 118 milliliters venison broth, beef broth, or water; 59 milliliters butter; 1 egg; 59 milliliters all-purpose flour for dredging; 59 milliliters minced fresh parsley; 1 clove garlic, minced; 79 milliliters light cream; 237 milliliters grated Parmesan cheese; 5 servings salt and pepper to taste; 680 grams boneless venison roast

Venison Scaloppini might be just the main course you are searching for. This recipe makes 5 servings with 470 calories, 43g of protein, and 22g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 131 would say it hit the spot. Head to the store and pick up flour, venison broth, egg, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

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

Equipment you will use

Oven

Stir together the eggs and cream, and set aside.

Ingredients you will need

Cream

Egg

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

Ingredients you will need

Breadcrumbs

Parmesan

Parsley

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper