Venison Scaloppini

Ingredients:
1 ½ lbs thin cut (3/8”) venison steaks or roast- I use venison loin
1 egg
1/3 cup light cream (or use milk for substitute)
1 cup fine bread crumbs (try Italian style for a little more flavor)
1 cup grated parmesan cheese
¼ cup minced fresh parsley (not needed when using Italian style bread crumbs)
Salt and pepper to taste
¼ cup all-purpose flour
¼ cup butter
1 clove garlic, minced
½ cup dry sherry, marsala, or my favorite semi-dry Riesling
1 cup venison broth, beef broth, or water
2 cans sliced mushrooms (optional)

Directions:
1) Stir together the eggs and cream, set aside.  Combine the bread crumbs, parmesan, and minced parsley in a large bowl, set aside.
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2) If using venison roast, slice into 3/8” thick slices.  Pound sliced venison with a meat mallet to about ¼” thick.  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 crumb/parmesan mixture.
 

3) Melt butter in a frying pan with lid.  Cook garlic and mushrooms to desired tenderness, set aside in small bowl. 
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4) Melt butter (or use olive oil) in a frying pan and add the breaded venison (in portions) cooking on both sides until browned. 

5)Combine all browned venison, garlic & mushrooms, in large frying pan with lid and pour in your choice of alcohol and broth.  Bring to a simmer, cover, and cook on low heat until venison is tender, about 15-20 minutes. 

I like to serve the venison over white rice (Jasmine preferred) with a side of broccoli or asparagus, Enjoy!
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Field Staffer Brandon Thomas