Venison Scaloppini

Oct 5, 2019


  • 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


Preheat grill or smoker to 375 degrees F.

Stir together the eggs and cream, then set aside. Combine the bread crumbs, Parmesan, and minced parsley or Cilantro in a large Ziplock bag.

Slice venison roast into single serving portions, ½ inch thick. Pound with a meat tenderizer to obliteration, not really. Season to taste with salt and pepper, then drag in flour. Bath the venison in the egg mixture, then place one at a time in the bread crumbs bag.

Melt butter in an oven-safe frying pan with lid. Cook garlic until it’s nice, then add the cuts of venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the smoker and bake until the venison is tender, about hour.