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Venison Italian Style
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525793
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1¼ pounds (about 570 g) deer loin
- 2 cups milk
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup butter
- ¾ cup dry white wine
- 2½ tablespoons fresh lemon juice
- 3 tablespoons capers
- ¼ cup snipped parsley
Directions
- Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper.
- Combine with 1 cup of milk in shallow dish.
- Cover dish in refrigerator for up to 3 hours, then discard milk.
- Add remaining milk and temper outside refrigerator for 1 hour.
- Discard milk, then pat slices dry.
- Mix flour, salt and pepper, then thoroughly coat venison slices.
- In large skillet, melt butter over medium heat, then brown venison on both sides.
- Add wine and simmer two minutes more.
- Transfer venison slices to heated platter with slotted spoon.
- Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet.
- Serve venison slices with sauce over it.