Venison Piccata

"This venison recipe is a home run and is commonly served when company visits. You'll want to use some of your best cuts of venison - such as a piece of backstrap loin or a nicely trimmed bottom round. This is a variation on a traditional veal recipe. While some of you may not have tried dishes with capers, they nicely complement the lemon flavors of the sauce." (Virginia Wildlife: Ken & Maria Perrotte)

This is Oma's favorite way to make deer backstrap loin - dredging in flour, frying, then covering, reducing the heat and cooking. Rather than using lemon juice/wine/capers, she fries onions in the pan first and then adds them back in later. She uses a little water/stock to make the 'gravy'. It's delicious and the smell of the onions cooking will make your mouth water!


Ingredients:

• 1-1/2 pounds deer backstrap or bottom round
• 1 cup milk (optional)
• 1/2-3/4 cup flour
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup butter, divided
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 2/3 cup white wine, divided
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons capers
• Lemon verbena or lemon slices for garnish, optional

Directions:

1. Slice venison to about 1/8-inch thick. If using a small backstrap, you can butterfly the meat to make the pieces larger. Soak the venison slices in milk for 30 minutes to an hour. This step isn't absolutely necessary, especially with meat from a young deer, but it can help mellow the taste of an older deer. Drain and pat the meat dry with paper towels.
2. Combine the flour, salt and pepper in a shallow bowl or deep plate. Over medium heat, melt 1/4 cup of the butter in olive oil in an extra large skillet.
3. Dredge the meat in flour and brown on both sides. Add 1/2 cup of the wine and give the pan a gentle shake to make sure the meat doesn't stick. cover, reduce heat to low, and cook a couple of minutes.
4. Remove meat to a warm serving platter with a slotted spatula. It's ok if some of the browned flour remains in the pan.
5. To the drippings in the pan add the lemon juice, parsley, capers, and the rest of the wine. If the sauce still seems too thick, add a little more butter or wine.
6. Stir up any brown bits on the pan bottom and cook for another minute or two.
7. Remove from heat and stir in remaining butter.
8. Pour sauce over meat and serve immediately.

Serves four with ample portions.