Venison scallope with speck, sweet onions and potatoes

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Virgin olive oil, plus 4 T
2 Spanish onions, cut, in 1/8\" ribbons
1 cup Cinzano Rosso sweet vermouth, plus 1/2 cup
8 Pieces venison, Denver leg, 1/2inch thick
½ cup Seasoned flour
2 Waxy potatoes, peeled, in 1/2\" cubes, soaking in water
4 ounces Speck (smoked prosciutto), julienne
4 cups Chicken stock
¼ cup Basic tomato sauce

Directions

In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking.

Add onions and cook until golden brown, about 8 to 10 minutes. Add Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour.

In a clean 12 to 14inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes and cook until light brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute.

Remove meat to platter and spoon sauce around.

Yield: 4 servings

Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@...> on May 11, 1997

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