Scallopine of Venison

Name: Scallopine of Venison
Yield: Makes 8 to 10 servings
Ingredients: 1¼ c. hot water; 1¼ c. tomato purée; 1 (4 oz.) can mushrooms; 1 tsp. sugar; 2 medium onions, peeled and sliced; Seasoned flour (with salt, pepper, paprika); 2½ lbs. venison

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Country chefs pound venison with edge of plate as for Swiss steak

Ingredients

2½ lbs. venison
Seasoned flour (with salt, pepper, paprika)
Fat for frying
2

Starter

Method

Wipe meat with vinegar-soaked cloth—vinegar picks up hairs and clotted blood more easily.
Cut meat into serving pieces and roll lightly in seasoned flour. Flatten slightly with edge of plate or meat pounder.
Fry until golden brown on both sides in hot fat. Add onions after first turning.
Place in greased casserole; add remaining ingredients. B