The Pioneer Woman Tasty Kitchen
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Venison Scallopini

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Wild game dish.

Ingredients

  • ½ cups Flour
  • 1 cup Grated Parmesan
  • 1 teaspoon Salt
  • ⅛ teaspoons Pepper
  • ½ teaspoons Garlic Powder
  • 2 pounds Venison Back Strap
  • 3 Tablespoons Olive Oil
  • 1 can Clear Beef Broth
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Parsley Flakes

Preparation

Mix flour, grated cheese, salt, pepper, and garlic together. Pound mixture into steaks until very thin.

Lightly saute steaks in olive oil and remove to Pyrex cooking dish.

Add remaining dry mixture to pan drippings slowly, stirring until smooth. Add beef broth as needed to avoid lumps.

When smooth, stir in lemon juice and parsley flakes. Pour over meat. Cover and bake at 300-325 degrees for 1- 1 1/2 hours (1 hour is usually plenty).

2 Comments

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prairieprincess on 3.5.2010

As my husband is an avid hunter, our freezer is often filled with deer meat that I just can’t seem to find enough delicious uses for. But this recipe changes everything. This was AMAZING. It tasted like something from a restaurant and transformed the deer into a delicacy. My whole family LOVED it and because of this recipe, my freezer will definitely be emptied out. Thanks so much!!!!

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Amanda on 9.23.2009

I made this for dinner tonight. My husband said it’s the best way he’s had venison-ever. I thought the venison was ‘okay’, which is a compliment, since I don’t really like venison. I’ll be keeping this in my recipe box for years to come. Thanks!!

2 Reviews

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Carla on 7.4.2016

This is a great way to make venison. It turned out to be both tender and tasty and I’ll make it again. Just as an fyi, I did not use all the flour mixture that was left over from pounding into the meat.

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prairieprincess on 10.27.2010

My preferred way to eat deer meat now. I’ve made it with loins, roasts sliced thin, etc and everytime it turns out delicious.

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