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Venison Scaloppini

  • 1 ½ pounds venison round steak, ½ inch thick
  • ½ cup flour
  • 1 t salt
  • ½ t pepper
  • 1 egg, slightly beaten
  • ¾ cup cracker crumbs, finely crushed
  • cup light cream
  • ¾ cup grated parmesan cheese
  • ¼ cup snipped parsley
  • ½ cup butter or margarine
  • 1 clove garlic
  • I cup pineapple juice
  1. Heat oven to 375 degrees.
  2. Pound venison pieces to ¼ inch thickness.
  3. Stir together flour, salt and pepper. Dip venison into flour mixture until well coated.
  4. Stir together egg and cream.
  5. Mix cracker crumbs, cheese and parsley.
  6. Dip venison in egg mixture, then roll in crumb mixture.
  7. In large skillet, heat butter and garlic until golden. Lightly brown meat on both sides.
  8. Place browned meat in baking dish, 8 x 8 x 2 inches; pour pineapple juice over top and cover. Bake covered 45 minutes, or until meat is tender.
  9. Serve with a favorite pasta. I usually use buttered noodles.

This recipe is from WPR host Larry Meiller.

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