Venison Scallopini

3 pounds tender venison

butter and olive oil

1 bunch green onions

1 clove garlic

2 sprigs fresh rosemary

1 pinch dry marjoram

2 small cans tomato sauce

1 large can B&B sliced mushrooms

1 bunch parsley

1 pint dry sauterne or sherry

About 45 minutes before preparing venison, start the sauce. Heat a small skillet, add half butter and half olive oil, enough to saute. After chopping very fine (the good old way) or using modern day blender, add the following mixture and cook on medium heat for about 20 minutes: green onions (tops and all), garlic, parsley (not the stems), rosemary (not the stems) and marjoram. After 20 minutes add tomato sauce and mushrooms (mushrooms only, save juice for later). Stir well and cook for additional 10 minutes and then let simmer on low heat while cooking venison.

Cut venison into three inch squares and trim off all fat. Pound well and shake in seasoned flour (salt and pepper). This can be done while cooking sauce. Brown venison in hot skillet in half butter and half olive oil (about a minute or so on both sides). Add sauce and mix thoroughly. Let simmer for additional 15 minutes. During last four minutes add one full cup sauterne or sherry. During last two minutes add juice of mushrooms (saved when mushrooms were added to sauce).

Serve while hot! Great when served with rice or polenta, also buttered noodles. Accompany this with your favorite white or red wine.

Copyright 1998-2014 Stephen Ricciardelli