Venison Picatta

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  • June 13, 2012 at 1:37 am #496681 Back to Top REPORT
    gjarcher
    gjarcher

    Age: 71
    Joined: 10/3/2006
    Location: Colorado
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    Start with any venison cuts of loin. I use Elk NY cuts 1/2″ thick. For a serving of two, use 1 lb of cuts (4).

    Butterfly each cut so you end up with a 1/4″ thick steak. Use a meat tenderizer to chop/pound the steak until it is 1/8″ thick.
    http://www.amazon.com/Jaccard-200348-Su … 049&sr=8-2

    Place the tenderized steak in a plastic [/u:zdwxwiyb]container and cover with milk. I like to add a teaspoon of sour cream as well. Place the container in the refrigerator for 24 hours.

    I hour before serving dinner, start 2 cups water and 2 Tbs butter in a 2 qt pot to boil, add 1 cup wild rice and sliced mushrooms and turn heat to simmer.

    For salad, place fresh baby spinach leaves on a salad plate, top with thin sliced red onion and sliced black olives. Drizzle Rice Wine Vinegar over all, then drizzle Extra Virgin Light Olive oil over all. Set in refrigerator to chill. The Rice Wine Vinegar dressing serves to refresh the palate.

    For vegetable, 15 minutes before serving, place snow peas, minced garlic, butter, and a dash of lemon juice in a bowl, cover with saran wrap and place in a microwave set on ‘Fresh Vegetable”.

    Take elk cuts from refrigerator. Do not rinse. Dredge both sides in flour shaking off any excess.
    Take a large skillet and place 3 Tbs butter in it on high heat. When the butter stops foaming, add the elk cuts. Brown on each side for about 2 minutes… only until golden brown. Remove the elk cuts to a platter. If they are still rare, that is OK … they will be simmering later in the picatta sauce to finish.

    Add 1/2 cup White Wine to the pan and deglaze it until the wine is reduced by half. Add 1 cup of Chicken Broth, 2 Tbs of lemon juice, 2 Tbs of capers, and 1/2 cup of sliced mushrooms. Reduce heat and cook until the broth is 1/2 the liquid and begins to thicken … add small amount of flour if necessary.

    Place elk cuts back in thickened picatta sauce, reduce heat. Turn the cuts several times to coat with the sauce.

    To serve, place snow peas, rice, and elk cuts on plate. Drizzle picatta sauce from pan over elk cuts. Take salad from refrigerator. Pour your preference of libation … I prefer a deep red, like a Zinfandel, Cabernet Sauvignon, or Merlot with venison.

    Bon Appetite … and every one will regard you as a Master Chef. Complaints about killing innocent deer/elk also suddenly die off. :^O

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