DON'S VENISON PICCATA

 

 Pound out your venison using a meat tenderizer

 Dredge venison through a mixture of the flour, salt and pepper and shake off excess.

 Add oil to frying pan and heat on medium high.

 Add 1 and 1/2 tbl butter to oil in the pan. Fry each piece of venison for one minute on each side. When done, remove venison and place to the side, on a plate.

 

 Next, start the glaze by adding the wine to the frying pan and bring to a boil, scraping sides to include the oil remnants.  Allow the wine to reduce to about half.

 Add garlic.

 Add capers.

 Add mushrooms.

 Add Chicken Stock.

Add parley.

Add 1/2 tsp salt and 3 1/2 tble butter to glaze

 

 Let cook about 6 minutes to let glaze thicken. Add venison back into pan and cook one more minute.

 

 

 

Plate the venison piccata . add parsley for garnish...enjoy...yum!


Ingredients

2 tsp salt
1 tsp pepper
1/2 cup King Arthur flour
1 lb venison tenderloin (or thin cutlets)
1 1/2 tbls olive oil
5 tbl butter
1 cup Pinot Grigio (or dry white wine)
2 tbls capers, drained
1/2 cup chicken stock
1 tbls minced garlic
1 1/2 tbls lemon juice
1 tbls chopped parsley