Venison Scallope With Speck, Sweet Onions And Potatoes

Recipe Ingredients

8 tablespoons	120ml	Virgin olive oil - divided
2		Spanish onions - cut 1/8" ribbons
1 1/2 cups	355ml	Cinzano rosso sweet vermouth - divided
8		Venison - denver leg 1/2" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Seasoned flour
2		Waxy potatoes - peeled, cut 1/2"
1		-- soaking in water
4 oz	113g	Speck - (smoked prosciutto), cut 1/8" julienne
4 cups	948ml	Chicken stock
1/4 cup	59ml	Basic tomato sauce - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden-brown, about 8 to 10 minutes. Add 1 cup Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside.

Season venison with salt and pepper and dredge in seasoned flour. In a clean 12- to 14-inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden-brown on one side. Turn and cook 1 minute on other side and remove to warm plate.

Add potatoes to the pan and cook until light-brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5743)

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