Venison Scallopini

• 1/2 cups Flour
• 1 cup Grated Parmesan
• 1 teaspoon Salt
• 18 teaspoons Pepper
• 1/2 teaspoons Garlic Powder
• 2 pounds Venison Back Strap
• 3 Tablespoons Olive Oil
• 1 can Clear Beef Broth
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Parsley Flakes

1. Mix flour, grated cheese, salt, pepper, and garlic together.
2. Pound mixture into steaks until very thin.
3. Lightly saute steaks in olive oil and remove to Pyrex cooking dish.
4. Add remaining dry mixture to pan drippings slowly, stirring until smooth.
5. Add beef broth as needed to avoid lumps.
6. When smooth, stir in lemon juice and parsley flakes.
7. Pour over meat.
8. Cover and bake at 300-325 degrees for 1- 1 1/2 hours (1 hour is usually plenty).

flour, parmesan, salt, pepper, garlic, strap, olive oil, clear beef broth, lemon juice, parsley flakes

Taken from tastykitchen.com/recipes/main-courses/venison-scallopini/ (may not work)