Venison Scallope With Speck, Sweet Onions And Potatoes
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Seasoned Flour4 cups
Chicken Stock4 cloves
Garlic (thinly sliced)90 g
Virgin Olive Oil4 tbsps
Thyme (fresh)1 medium
Carrot (finely shredded)Directions:
1
In a 12 to 14-inch saute pan, heat 4 tablespoons olive oil until smoking
2
Add onions and cook until golden brown, about 8 to 10 minutes
3
Add Cinzano and cook until liquor is evaporated
4
Place onions in separate bowl and set aside
5
Season venison with salt and pepper and dredge in seasoned flour
6
In a clean 12 to 14-inch saute pan, heat oil until smoking
7
Place venison pieces and cook until dark golden brown on one side
8
Turn and cook 1 minute on other side and remove to warm plate
9
Add potatoes and cook until light brown, about 4 to 6 minutes
10
Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half
11
Add venison and cook 1 minute
12
Remove meat to platter and spoon sauce around
13
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes)
14
Add the thyme and carrot and cook 5 minutes more
15
Add the tomatoes
16
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes
17
Season with salt to taste
18
Serve immediately, or set aside for further use
19
The sauce may be refrigerated for up to one week or frozen for up to 6 months