Venison Scaloppine was the first dish that I “loved” when I began my month’s cooking stint using only wild game as my protein.
If you are new to who I am and how I started cooking wild game, here’s some background. My husband Scott loves to hunt. I spent one month “cleaning out the freezer” by cooking all the wild game he had harvested the previous year.
Although I wasn’t crazy about venison at first, I quickly fell in love with the all-natural, flavorful protein! This scaloppine recipe became one of my favorite ways to cook venison.
This dish lends itself just as easily to veal, chicken, duck, and pork — but my personal preference is venison. For one thing, the wine and butter perfectly balance the earthiness of the wild game. The earthy flavor and fabulous texture of the mushrooms are a great complement to it, too.
With my busy life raising children, writing books, and doing mounds and mounds of laundry, this recipe is my salvation. Why? From start to finish, it only takes about 15 minutes to prepare.
Pair this scaloppine with a salad and bread and you are sure to be praised by your family and friends every time!
If you like this dish, it is in my latest book, Stacy Lyn’s Harvest Cookbook. This would be a fantastic gift to someone you love!!
- 1 1/2 pounds venison loin
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 extra large eggs
- 2 cups breadcrumbs, dried and seasoned with salt and pepper
- 1 pound large button mushrooms, quartered
- 1 1/2 cups sherry or Marsala wine
- Olive oil for sautéing
- 4 tablespoons cold unsalted butter
- 3 tablespoons fresh thyme leaves
- lice venison into 1-inch pieces. Pound to ¼ inch thick.
- On a plate, mix together flour, salt, and pepper. On a second plate, beat the eggs with 1-tablespoon of water. On a third plate, add the breadcrumbs.
- Lightly dredge venison in the flour mixture, then the eggs, and lastly the breadcrumbs.
- Heat oil and half the butter in a large cast iron skillet or sauté pan. Cook venison about 2 minutes over medium heat on each side or until brown. Transfer pieces of venison to a cooling rack.
- Add a little more olive oil and the mushrooms to the pan until juices have been absorbed. Add sherry to mushrooms and reduce by half. Add remaining butter to the pan and bring just to a boil. Lower the heat to medium and cook for about 5 more minutes.
- Stir in the thyme leaves. Pour mushrooms and sauce over the venison and serve.