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