Venison Piccitta

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  • October 25, 2004 at 4:16 am #494908 Back to Top REPORT
    buckchef
    BuckChef

    Joined: 8/14/2004
    6-10 pcs. Backstrap (sliced into 1/2 inch medallions) or any cut,pounded with a meat mallett to appx. 1/8 inch thick
    (everything is better with backstrap)

    2oz. cooking oil (I like olive oil)
    1 Lg. lemon
    appx. 1-2oz. capers
    1 cup sliced mushrooms (any kind you like)
    1/2 cup white wine (you may sub chicken broth)
    1 cup flour
    2 Tbls. butter

    Just before cooking dredge medallions in flour, Place into HOT frying pan and brown well on first side, after turning to second side add mushrooms let cook until meat is brown and mushrooms are tender, this may take a little manipulating. Deglaze pan with white wine, add capers,and juice of lemon, let liquid reduce by about 1/2. Just before finishing add butter and let melt to a smooth creamy consistancy with wine. Remember to salt and pepper the meat before cooking, but remember capers are a little salty to begin with so be careful not to over salt.

    Tips: This is a base recipe, you may modify it as you like, such as add or sub artichoke hearts, or roasted red peppers, or even shrimp. Have fun with it. Piccitta is a traditional Italian dish that I think goes well with deer, because the lemon will reduce any “gamey” taste that might exist.

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