Venison Italian Style
Venison Italian Style — a venison recipe, 11 ingredients, about 180 min.
contains glutencontains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 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
- ¼ cup butter
- 2½ tablespoons fresh lemon juice
- 3 tablespoons capers
- ¼ cup snipped parsley
Make it lactose-friendly
- 2 cups milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper.
- Combine with 240 ml 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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0