Venison Scallopini Recipe
Ingredients
1 1/2 pound piece venison steak
Salt, pepper, and flour
1 egg
1/3 cup light cream
1 cup fine cracker crumbs
1 cup grated Parmesan cheese
1/4 cup minced parsley
1/4 cup butter
1 clove garlic, minced
1/2 cup sherry or Marsala wine
1/2 cup venison broth or water
Directions
Slice venison into serving size pieces, about 3/8 inch thick, and pound well.
Sprinkle meat with salt and pepper, then dredge in flour.
Beat egg slightly and stir in cream.
Mix together cracker crumbs, Parmesan cheese, and parsley.
Dip each meat slice into egg and cream mixture and then into Parmesan crumbs until well coated.
Heat butter and garlic together in heavy frying pan with a cover.
Add crumbed meat slices and brown on both sides.
Pour in wine and broth, cover, and bake in a moderately hot oven (375°) for 45 minutes to 1 hour, or until tender.
Sprinkle meat with salt and pepper, then dredge in flour.
Beat egg slightly and stir in cream.
Mix together cracker crumbs, Parmesan cheese, and parsley.
Dip each meat slice into egg and cream mixture and then into Parmesan crumbs until well coated.
Heat butter and garlic together in heavy frying pan with a cover.
Add crumbed meat slices and brown on both sides.
Pour in wine and broth, cover, and bake in a moderately hot oven (375°) for 45 minutes to 1 hour, or until tender.
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