Venison Scallops w/Parmesan Cheese

Ellie Bailey

A Pineywoods Home Health Care, Inc.

1½ lbs. venison back strap or steaks
4 Tbsp. hot butter
3 Tbsp. olive oil
Fresh grated parmesan cheese
1 beef bouillon cube
½ cup boiling water
1 green pepper
3 Tbsp. red wine or sherry

Cut venison into ½ by 2 inch slices. Roll in flour and grated cheese. Melt butter with olive oil in skillet and brown meat. Dissolve bouillon into ½ cup boiling water and add to pan. Add sliced green pepper. Stir in wine while scraping pan. Cover and let simmer for 1 hour. Pour sauce over meat when serving. Serve with noodles or rice. Low fat.

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