A recipe for venison steak

Another favorite from Larry

Larry Meiller

Last year I offered one of my favorite venison recipes and this year I have another favorite – I’ve made it many times. Years back, a friend told me his family didn’t really care much for venison steak. I gave him this recipe and he later told me he had to prepare it every week until the steaks were gone. His wife and kids loved it! Serve it with pasta and perhaps vegetables on the side … really whatever you like!

Venison Scaloppini

1 ½ pounds of venison steak 1/3 Cup light cream

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½ cup flour ¾ Cup grated Parmesan

1 T salt ¼ Cup snipped parsley

½ t pepper ½ Cup butter

1 egg, slightly beaten 1 clove of garlic

¾ Cup cracker crumbs, finely crushed

I Cup pineapple juice

Heat oven to 375 degrees. Pound venison pieces to ¼ inch thickness. Stir together flour. salt and pepper. Dip venison into flour mixture until well coated. Stir together egg and cream. Stir together cracker crumbs, cheese and parsley. Dip venison in egg mixture; then roll in crumb mixture. In large skillet, heat butter and garlic until golden. Brown meat on both sides. Place browned meat in square baking dish, maybe 8 by 8 by 2 inches. Pour pineapple juice over top and cover. Bake about 45 minutes or until the meat is tender.

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