Scallopini Of Venison
Venison scallopini tenderly fried and baked with onions, mushrooms, and tomato, offering rich flavors perfect for hearty, elegant meals suited for special occasions or family dinners.
Ingredients
Instructions
- Wipe the venison with a vinegar-soaked cloth to remove hairs.
- Cut the meat into serving pieces and roll lightly in seasoned flour.
- Flatten the meat slightly with the edge of a plate or meat pounder.
- Fry the meat until golden brown on both sides in hot fat.
- Add sliced onions after the first turn of the meat.
- Place the fried meat and onions in a greased casserole.
- Add remaining ingredients: mushrooms and tomato puree.
- Bake in a moderate oven at 350°F for about 2 hours, until tender.
Tips & Substitutions
For a richer flavor, marinate the venison in red wine or balsamic vinegar for a few hours before cooking. If you don't have venison, lean cuts of beef or pork can work as substitutes. Ensure the oil is hot enough before frying to achieve a perfect golden crust. You can also add herbs like thyme or rosemary for an aromatic touch, similar to what's used in Grandma's Sweet Rabbit.
Serving Suggestions
Serve the scallopini of venison over a bed of creamy polenta or mashed potatoes to soak up the delicious sauce. A side of roasted vegetables or a fresh green salad would complement this dish well. This recipe also pairs beautifully with a glass of red wine for a delightful meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a covered oven-safe dish at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Scallopini Of Venison contains roughly 275 calories, with 14g protein, 54g carbohydrates, and 2g fat. It is an excellent source of vitamin C (59% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with lean cuts of beef or pork. Just keep in mind that cooking times may vary slightly depending on the meat's thickness and type. Adjust the seasoning to match the meat for the best flavor.
What can I do if I don't have mushrooms?
If mushrooms are unavailable, you can omit them or replace them with diced bell peppers or zucchini for added texture and flavor. You can also use canned artichokes or even spinach for a different twist.
How can I tell when the venison is cooked properly?
Venison should be cooked to medium-rare for optimal tenderness, which is about 135°F. Use a meat thermometer to check the internal temperature. If it's well done, it may become tough, so keep an eye on it as it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).