Venison Scaloppine

Serves 6

Scaloppine is an elegant but simple dish to prepare. The flavor and texture of venison prepared as scaloppine can’t be matched.

Ingredients:

1½ 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

1 pound large button mushrooms, quartered

1½ cups sherry or marsala wine

4 tablespoons cold unsalted butter

3 tablespoons fresh thyme leaves

Note: Make a double batch of the fried venison; freeze one batch on sheet pans until frozen, then store it in freezer bags. When ready to use, 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. Venison Scaloppine

1. Slice venison into 1-inch pieces. Pound to ¼ inch thick.

2. 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.

3. Lightly dredge venison in the flour mixture, then the eggs and lastly the breadcrumbs.

4. Heat oil and half the butter in a large cast-iron skillet or sauté pan. Cook about two minutes over medium heat on each side or until brown. Transfer pieces of venison to a cooling rack.

5. 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 five more minutes.

6. Stir in the thyme leaves. Pour mushrooms and sauce over the venison and serve.