Crumbed Venison
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.
Ingredients
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
Directions
Preparation:35min ›
Cook:1hour ›
Ready in:1hour35min
- Preheat oven to 190 degrees C.
- Stir together the eggs and cream then set aside. Combine the bread crumbs, Parmesan and minced parsley in a large bowl; set aside.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(46)
Reviews in English (41)
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 USA and Canada)
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 USA and Canada)
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 USA and Canada)