Venison Italian Style
Venison Italian Style is a quick pan dish of thin floured deer loin finished with a sharp lemon and caper sauce. The milk soak is the key step, since it mellows the gamey edge of the meat before cooking. Thin slices brown in minutes, and the pan sauce of wine, butter, capers and parsley is made in the same skillet, picking up the browned bits. It suits a weeknight when you have venison in the freezer.
Instructions
Slice the loin across the grain into slices ¼ inch thick or thinner. If you prefer, pound the pieces flat between two sheets of waxed paper instead.
Put the venison in a shallow dish with 1 cup of the milk. Cover the dish and refrigerate for up to 3 hours, then pour off and discard the milk.
Add the remaining milk and let the meat sit outside the refrigerator for 1 hour. Discard the milk and pat the slices dry.
Mix the flour, salt and pepper, and coat the venison slices thoroughly in the mixture.
Melt the first ¼ cup of butter in a large skillet over medium heat. Brown the slices on both sides.
Pour in the wine and simmer for 2 more minutes. Lift the venison out with a slotted spoon onto a heated platter.
Add the second ¼ cup of butter to the skillet along with the lemon juice, capers and parsley. Cook over medium heat for 2 minutes, scraping the bottom and sides of the pan constantly.
Spoon the sauce over the venison slices and serve.
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