Scallopine of Venison

Preparation info
  • Makes

    8 to 10

    • Difficulty


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


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


  • 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