Best-Ever Venison Scallopini

    (44)
    1 hour 35 min

    Venison is pounded thin, breaded, pan-fried and gently simmered with sherry and beef stock, before being baked to perfection. Serve with mashed potatoes, rice or pasta.


    41 people made this

    Ingredients
    Makes: 4 - 6 servings

    • 1 egg
    • 75ml single cream
    • 110g fine breadcrumbs
    • 80g grated Parmesan cheese
    • 4 tablespoons finely chopped fresh parsley
    • 675g boneless venison roast
    • salt and pepper to taste
    • 4 tablespoons plain flour, for dredging
    • 50g butter
    • 1 clove garlic, finely chopped
    • 125ml dry sherry or Marsala wine
    • 125ml beef stock or water

    Method
    Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

    1. Preheat oven to 190 C / Gas 5.
    2. Stir together the eggs and cream and set aside. Combine the breadcrumbs, Parmesan and parsley in a large bowl; set aside.
    3. Slice venison roast into serving size portions, about 1cm thick. Pound with a meat mallet to about 5mm 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 breadcrumbs.
    4. Melt butter in an oven-proof frying pan with lid. Cook garlic until fragrant, then add the breaded venison and cook on both sides until browned. Pour in sherry and beef stock. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
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    Reviews & ratings
    Average global rating:
    (44)

    Reviews in English (39)

    by
    28

    I have been eating venison all my life and this was hands down the best I have ever had.I used the tender loin instead of roast and cut the oven time in 1/2,It came out perfect.If I were on death row this would be my last meal!  -  16 Nov 2007  (Review from Allrecipes US | Canada)

    by
    27

    This was delicious! I used milk instead of cream, eliminated the parsley (didn't have it) and some round steak my husband had cut up when processing the deer. I also used Panko (Japanese Bread Crumbs) instead of regular bread crumbs. I also added garlic powder and onion powder when I seasoned the meat before cooking. Also, didn't have sherry or marsala, so I used some white wine I had on hand. I will definitely make this again!  -  08 Jan 2008  (Review from Allrecipes US | Canada)

    by
    23

    This is a really great recipe!! I used panko bread crumbs instead of regular and I think that made a difference. I made this for my husband, friends of ours, and our four children (ages 4, 5, 1, and 6). I made the first batch with the sauce, and the rest they were eating as soon as I could fry them up! The sauce is okay, but next time I will fry the meat, make the sauce separate, and not bake it. The bread coating got a little mushy when I baked it. It is a great recipe though, and my only suggestion to others is to make sure that you flatten your steaks or cutlets very well - the thinner you flatten them, the faster they will cook and there's really no need to bake it - mine were fork tender after the frying step. Very Good!!!  -  06 May 2008  (Review from Allrecipes US | Canada)

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