Venison Scaloppini Food
VENISON SCALOPPINI
If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!
Provided by GAIL BOYD
Categories Venison Recipes
Time 1h35m
Yield 5
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 479.6 calories, Carbohydrate 25.3 g, Cholesterol 194.9 mg, Fat 20.5 g, Fiber 1.3 g, Protein 44.2 g, SaturatedFat 11.2 g, Sodium 953.3 mg, Sugar 1.8 g
VENISON MARSALA
Found this online a few years ago(don't remeber where). A great way to do something different with venison.
Provided by Mr. Ladypit
Categories Deer
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim meat and cut into 1/4 inch slices.
- Combine flour, cheese, and salt.
- Dredge meat into flour mixture and shake off excess.
- Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
- Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
- Add consomme, lemon juice, and wine. Mix well.
- Return meat to skillet and cover.
- Simmer for 10-15 minutes or until tender.
- To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.
Nutrition Facts : Calories 317.4, Fat 12.2, SaturatedFat 6.9, Cholesterol 120.4, Sodium 683.9, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 30.6
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
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