Venison Italian Style
Game
Source and licence
"Venison Italian Style" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Venison_Italian_Style, revision 4525793), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Venison_Italian_Style&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525793
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.