Mise en Place
6-8 oz Venison leg pieces, from round or sirloin, 1/4 “ thick, cut across the grain, pounded slightly to “break” the light collagen coated muscle fibers.
½ Cup All purpose flour, seasoned with a pinch of salt and ground white pepper.
1 tea WildSeason Steak Dust
1/2 teas Fresh tarragon minced finely.
1/4 teas Finely chopped garlic.
1 Tbl Olive, grape seed or vegetable oil
1 Tbl Finely minced shallots, onion or wild ramps
½ c Golden Oak “Shiitake” or Seasonal wild mushrooms
½ teas Unsalted butter
½ ea. Lemon, juice from
1 Tbl Tomato Puree’ combined with-
½ cup Reduced Brown Game Stock
1 oz. Dry White Wine
1 oz. Brandy, Madeira or Dry Sherry
1 teas Freshly chopped flat leaf Italian parsley
WildSeason Steak Dust can be used to season and finish the pan sauce.
1. Preheat a skillet or sauté pan dry.
2. Season the scaloppini with WildSeason Steak Dust, garlic and tarragon.
3. Dredge the pieces of meat very lightly with seasoned flour.
4. Add the oil to the hot pan and quickly introduce the meat pieces, being careful not to overlap the slices. Allow to cook very fast till brown on first side (moisture or drops of blood will form on the upper surface, indicating it is time to turn the pieces) and turn.
5. Cook very briefly (1/3 the amount of time as the first side) and remove meat pieces from pan.
6. Immediately add the mushrooms and butter. Saute till golden brown, add shallots, season with salt, pepper and small amount of nutmeg, lemon juice, white wine and brandy.
7. Reduce the liquid allowing the mushrooms to cook tender.
8. Add the reduced game stock which has been fortified with tomato puree’.
9. Briefly return the venison to the pan with any accumulated drippings and marry with the sauce and mushroom elements. Do not allow the meat to simmer or boil in the sauce. It causes the meat to draw up and toughen.
Taste the pan sauce and adjust seasoning if necessary.
10. Arrange on warm plates with Spatzel, braised cabbage and appropriate accompaniments. .
Daniel G.Hugelier CMC