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Venison Scaloppine

This amazing dish can also be prepared with veal, chicken, duck, and pork, but venison is my preference. The earthy flavor of the venison is perfectly balanced with the wine and butter and complimented by the earthy flavor and fabulous texture of the mushrooms.
5 from 1 vote
Course Main Course
Cuisine American, Italian, Wild Game

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Make a double match of the fried venison, freeze one batch on sheet pans until frozen, then store it in freezer bags. When ready to use it, remove from freezer and place on a baking sheet and bake at 200 degrees until warmed through. Meanwhile, prepare the sauce and serve with your favorite crusty bread.
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