Crumbed Venison

Crumbed Venison


40 people made this

This scaloppini style venison is crumbed with breadcrumbs then fried. It is then baked in the oven in a mixture of wine and stock until tender and cooked though.


Serves: 5 

  • 1 egg
  • 1/3 cup light cream
  • 1 cup dry breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 750g boneless venison roast
  • salt and pepper, to taste
  • 1/4 cup (30g) plain flour, for dusting
  • 70g butter
  • 1 clove garlic, minced
  • 1/2 cup dry sherry or Marsala wine
  • 1/2 cup stock or water

Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

  1. Preheat oven to 190 degrees C.
  2. Stir together the eggs and cream then set aside. Combine the bread crumbs, Parmesan and minced parsley in a large bowl; set aside.
  3. Slice venison roast into serving size portions, 1cm thick. Pound with a meat mallet to about 1/2cm thickness. Season to taste with salt and pepper, dust with flour then shake off the excess. Dip the venison into the egg then press into the bread crumbs.
  4. Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant then add the crumbed venison. Cook on both sides until browned. Pour in sherry and stock. Bring to a simmer, cover then transfer to the oven. Bake until the venison is tender, about 45 minutes.

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