Saturday, February 23, 2013

Venison Piccata

This is a dish that gives venison a slightly different flavor-- a lemony one. For those not too sure about this combination, you can add or subtract the amount of acidity to your own taste. Either way, it will delight your tastebuds and may become a new favorite. 

FYI, the venison will spend some time soaking in milk. This is a way of leeching blood from the meat, helping to lighten the flavor, especially for those who think venison tastes too strong or have a tendency of not wanting to eat it. If you have a young deer or doe, you will not have to do this long. The verdict, this Venison Picatta dish was wonderfully tender and had a light taste. Serve this with brown rice and your favorite veggies for a healthy, satisfying meal. -Rick 

Servings: 2
Prep Time: 2-4 hours
Cooking Time: 8-10 minutes
Ingredients: 
- 1 lb. of venison roast
- 2 cups of milk, divided
- 1/2 cups of all-purpose flour
- 1/2 tsp. of salt
- 1/2 tsp. of freshly cracked black pepper
- 1/4 cup fo butter or margarine
- 3/4 cup of dry white wine, like Chardonnay
- 1 to 2 tbs. of fresh lemon juice
- 1/4 cup of chopped parsley
- 1 to 2 tbs. of capers, drained


1.  Trim roast of any fat or silverskin and then slice venison across grain into ¼ inch slices and pat dry.  When slicing, this can be better accomplished with the roast partially frozen.  Lay sliced meat in a shallow non-metal dish.  Keeping meat fairly close to each other, pour 1 cup of milk over the sliced meat.  Cover with plastic wrap and refrigerate for 1-3 hours, depending on the age/sex of the deer.  Longer for an older buck and shorter for a young deer or doe.  When ready, drain and discard milk from the meat and then add another 1 cup of milk and cover.  This time, leave the meat out at room temperature for 1 hour.  Drain and discard milk and pat the venison dry with paper towels.


2. In a bowl, mix flour, salt and pepper and  spread this mixture onto a large plate. Coat venison steaks in flour mixture.
3. In a large skillet, melt the butter over medium-high heat. Add venison slices and brown for 2-3 minutes on each side. (Remember not to overdo it because the venison will cook quickly being so thinly sliced.) 
Add wine and let it cook for an additional 2 minutes. 
4. Remove venison slices to a warm plate.  I like to place it in a warm oven. Key word here is warm. You do not want to continue cooking the venison. Add lemon, parsley and capers to the remaining wine in the skillet. Reduce heat to medium and cook, stirring occasionally, scraping the bottom and sides of the skillet for 2 minutes. Reduce the sauce slightly to thicken. 
5. Place venison steaks on plates and pour sauce over venison. Serve with your favorite veggies. Enjoy!


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