Best 4 Venison Scaloppini Recipes
Venison scaloppini is a delectable dish that showcases the unique flavor of venison. Thinly sliced venison is coated in a seasoned flour mixture, then pan-fried until golden brown and tender. The scaloppini are then typically served with a flavorful sauce, such as a mushroom sauce or a Marsala wine sauce. This dish is a perfect way to enjoy venison's rich, gamey flavor and is sure to impress your dinner guests.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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 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
Tips:
- Choose the right cut of venison. The best cuts for scaloppini are tenderloin, top sirloin, or backstrap. These cuts are lean and have a mild flavor that pairs well with the other ingredients in the dish.
- Slice the venison thinly. The ideal thickness for scaloppini is 1/4 inch. This will ensure that the meat cooks evenly.
- Pound the venison. Pounding the venison helps to tenderize it and makes it more receptive to the marinade.
- Marinate the venison. Marinating the venison helps to add flavor and moisture. You can use a variety of marinades, but a simple mixture of olive oil, garlic, and rosemary is always a good choice.
- Cook the venison over high heat. Scaloppini is a quick-cooking dish, so it's important to cook the venison over high heat. This will help to sear the meat and lock in the juices.
- Don't overcook the venison. Venison is a lean meat, so it's important not to overcook it. Otherwise, it will become tough and dry.
- Serve the scaloppini immediately. Scaloppini is best served immediately after it's cooked. This will ensure that it's hot and juicy.
Conclusion:
Venison scaloppini is a delicious and easy-to-make dish that's perfect for a special occasion. By following these tips, you can make sure that your scaloppini turns out perfectly every time.
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