Crumbed Venison

    1 hour 35 minutes

    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.

    44 people made this

    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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    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)