Venison Coffee(Java) Scallopini w/ Mushroom Gravy

by Chris


1)Combine 1 cup bread crumbs,

1/3 - 1/2 cup of Fine Ground Coffee (your choice - but for this meal I prefer Decaf due to our young children),

(Optional add-in for thinner breading add 1/2 cup corn meal to the mix).

Stir Well

2)Seperate Flat bowl or Tray - add 1 - 2 Eggs and beat.

This will be the Egg wash for the Venison prior to adding to the Breadcrumb Mix.

3)Slice venison Loins into serving size portions. Slices should be relatively Thin. Then, Pound thin & Tenderize loins with a meat mallet, to desired thinness.

4)Add venison to the egg wash, covering both sides, then dredge in the bread crumbs, covering venison completly. Set aside

5)Melt butter 1 - 2 tbsp & olive oil in an large pan. Once hot add Garlic, mushrooms, scallions, pepper. Sautee ingredients until brown. Once complete remove from pan, & set a-side. This will be added later to the Mushroom Gravy.

6) Re-Add a Good amount of Olive Oil to same hot skillet. Add Breaded Venison to oil, and cook on med-high heat a few minutes on both sides, until brown & crispy. Once pieces are cooked set aside onto paper towel to remove excess oil. (you may want to add finished pieces to warming tray on low, if you are preparing a large amount).

Note: Once all breaded Venison is cooked do not remove the pan from the heat... Pan drippings will be used to make the Mushroom Gravy.


Added Portions below will depend on the amount of Gravy you wish to make.... I like making extra for later use.

7) To Skillet - Add Beef Stock ( I use 1 can or 1 1/2 cups)... Simmer, stirring to mix all pieces from pan. Add Heavy Whipping Cream, stirring constantly. This will produce a very thin Gravy. Add Parsley, Onion Powder, Pepper, Salt (additional spices may be added at this time)... Add small amounts of Flour stirring constantly until reaching desired thickness. Add previously cooked Sautee'd Mushrooms to Gravy and simmer.

This meal Goes very well on Top of, or on the side of a variety of items.

1. Rice

2. Pasta / Noodles

3. Couscous

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