Venison Scallopini

Name: Venison Scallopini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lb. venison steak; flour, salt and pepper; 2 eggs, slightly beaten; 1/3 c. half and half; 1 c. fine dry bread crumbs; 1 c. grated Parmesan cheese; 1/4 c. minced parsley; 1/2 c. (1 stick) butter; 2 Tbsp. olive oil; 2 cloves garlic, crushed through garlic press; 3/4 c. dry sherry or white wine; 3/4 c. water; lemon wedges

Eats Now Editorial Team · Seafood

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Venison Scallopini – a delicious recipe with venison steak, flour, eggs, bread crumbs, Parmesan cheese, parsley. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lb. venison steak
flour, salt and pepper
2 eggs, slightly beaten
1/3 c. half and half
1 c. fine dry bread crumbs
1 c. grated Parmesan cheese
1/4 c. minced parsley
1/2 c. (1 stick) butter
2 Tbsp. olive oil
2 cloves garlic, crushed through garlic press
3/4 c. dry sherry or white wine
3/4 c. water
lemon wedges

1
Cut meat into serving size pieces, about 1/4-inch thick, and pound with a wooden mallet.
2
Dredge each piece in seasoned flour.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. venison steak, flour, salt and pepper, 2 eggs, slightly beaten, 1/3 c. half and half, and more.

Yes, Venison Scallopini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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