Venison Scaloppini Recipes

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BEST VEAL SCALLOPINI



Best Veal Scallopini image

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

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

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.

VENISON MARSALA



Venison Marsala image

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

1 1/2 lbs venison (backstrap or tenderloin)
1/2 cup flour
1/3 cup parmesan cheese (grated)
1 teaspoon salt
4 tablespoons butter
1/4 lb fresh mushrooms (sliced)
2 green onions, with tops (chopped)
1/2 cup consomme or 1/2 cup beef broth
2 tablespoons lemon juice
1/4 cup marsala wine (apple juice if you don't l want alcohol)
chopped parsley

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

VENISON SCALOPPINI



Venison Scaloppini image

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

1 egg
⅓ cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
¼ cup minced fresh parsley
1 ½ pounds boneless venison roast
salt and pepper to taste
¼ cup all-purpose flour for dredging
¼ cup butter
1 clove garlic, minced
½ cup dry sherry or Marsala wine
½ cup venison broth, beef broth, or water

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 SCALOPPINI



Venison Scaloppini image

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

1 egg
⅓ cup light cream
1 cup fine bread crumbs
1 cup grated Parmesan cheese
¼ cup minced fresh parsley
1 ½ pounds boneless venison roast
salt and pepper to taste
¼ cup all-purpose flour for dredging
¼ cup butter
1 clove garlic, minced
½ cup dry sherry or Marsala wine
½ cup venison broth, beef broth, or water

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

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