Photo: Sara Cervera
Venison Scaloppini
12 ingredients
35 min + 1 hr
5 servings
openrecipes
"If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!"
Estimated Nutrition (whole recipe, rough)
1240
Calories
86g
Protein
49g
Fat
100g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg
- 1/3 cup light cream
- 1 cup fine bread crumbs
- 1 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 1/2 pounds boneless venison roast
- salt and pepper to taste
- 1/4 cup all-purpose flour for dredging
- 1/4 cup butter
- 1 clove garlic, minced
- 1/2 cup dry sherry or Marsala wine
- 1/2 cup venison broth, beef broth, or water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes