There are many versions of the classic Italian scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteéd with wine, chicken, beef, or veal stock and a handful of other ingredients.
The key is to watch the cooking time. Sliced thinly, your venison will overcook in a heartbeat.
- 2 pounds venison, trimmed of all silver skin and sinew
- Salt and coarsely ground black pepper
- ⅔ cup flour
- 6 tbsp butter, divided in half
- 2 tbsp olive oil
- 2 tbsp lemon juice, preferably freshly squeezed
- 2 cloves garlic, minced
- ¼ cup dry red wine
- ¼ cup beef, veal, or venison broth
- 2 cups mushrooms, thinly sliced
- 1 tbsp capers, rinsed and drained
- 1 tsp Italian seasoning (or substitute fresh herbs)
- 1 cup tomato, seeded, peeled, and diced
- Warm, cooked pasta
- Shredded Parmesan cheese
- Cut meat into 1- to 2-inch pieces. Place inside a zipper-lock bag or between wax paper sheets and pound lightly until each piece is about ⅛ inch thick. Season with salt and pepper. Place flour in a shallow dish, and dredge seasoned meat lightly in flour.
- Heat half of the butter with the olive oil in a large skillet over medium-high heat. Add venison medallions, a few pieces at a time, browning evenly on both sides – about 1 minute per side. When cooked, transfer to a plate with paper towels to drain. Cover with foil, and keep warm.
- When all the meat is browned, add lemon juice, garlic, wine, and broth to the pan. Stir to scrape bits, and add mushrooms, capers, and Italian seasoning. Cook until liquid is reduced to ½ cup. Stir in remaining butter until melted. Stir in tomato.
- Mound pasta on plates, arrange cooked venison over pasta, and spoon sauce over. Top with Parmesan cheese.