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      Members Only Fluid Forum View   08/08/2017

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Venison Piccata

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Made this dish tonite and it was a hit. We make it at the restaurant with pork or veal and sell a ton when we run it...

I took a whole deboned and silver skin removed venison loin and sliced it cross-ways in thin discs maybe a 1/4 inch to a tad thicker. I then pounded em quite thin and seasoned em with a little essence(or salt, pepper, garlic). Then dredged them in flour. I used about 15-18 pieces of venison for 3 people..

In a large saute pan with a little olive oil I started carmelizing some onions and mushrooms. I used a mix of shrooms or your favorite.(my girlfriend hates mushrooms but loved this dish). Add some salt and pepper while cooking them down and when they are almost to the texture you want add a few cloves of chopped garlic, then the juice of a whole or half lemon, and about a cup of white wine. Let that cook for a minute and add a half stick of butter. Now pour all that in a bowl.

Pan back on the stove with little more olive oil and place the steaks in there. After a miute flip em, after another minute dump the onion/ shroom mixture on top. Toss it all around and cook for another minute - shes done!

A traditional Piccata dish would be finished with capers. Im not a big fan of em - they taste like salty green olives?

Serve as is with sides of your choice or over rice. I like to finish the dish with some tarragon and grated parm cheese. If you wanted more liquid with this dish you could add some chicken broth...

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