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Venison Scallopini

1½ lb. venison round steak, cut ½ inch thick
½ cup flour
½ tsp. pepper
1/3 cup light cream
¾ cup Parmesan cheese
1 cup Marsala wine or pineapple juice
1 clove garlic, crushed
1 tsp. salt
1 egg, slightly beaten
¾ cup fine cracker crumbs
¼ cup snipped parsley

Heat oven to 375 degrees Fahrenheit. Pound meat pieces ¼-inch thick with the edge of a saucer or meat pounder. Stir flour, salt, and pepper together. Stir egg and cream together. Stir crumbs, Parmesan and parsley together.

Dredge the meat first in the flour mixture, then the egg mixture, then the crumb mixture. In large skillet, heat butter and garlic until golden. Brown meat on both sides. Place browned meat in square baking dish, 8 x 8 x 2 inches. Pour wine over the top and cover.

Bake 45-60 minutes or until meat is tender.


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Venison-meat.com or Venison.deerfarmer.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com