Venison Scallope with Speck, Sweet Onions and Potatoes Recipe

Name: Venison Scallope with Speck, Sweet Onions and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons virgin olive oil plus 4 tablespoons; 2 Spanish onions, cut into 1/8inch ribbons; 1 cup Cinzano Rosso sweet vermouth plus 1/2 cup; 8 pieces venison, Denver leg, 1/2inch thick; 1/2 cup seasoned flour; 2 waxy potatoes, peeled and cut into 1/2inch cubes, soaking in water; 4 ounces speck (smoked prosciutto), cut into 1/8inch julienne; 4 cups chicken stock; 1/4 cup basic tomato sauce, recipe follows; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

4 tablespoons virgin olive oil plus 4 tablespoons
2 Spanish onions, cut into 1/8inch ribbons
1 cup Cinzano Rosso sweet vermouth plus 1/2 cup
8 pieces venison, Denver leg, 1/2inch thick
1/2 cup seasoned flour
2 waxy potatoes, peeled and cut into 1/2inch cubes, soaking in water
4 ounces speck (smoked prosciutto), cut into 1/8inch julienne
4 cups chicken stock
1/4 cup basic tomato sauce, recipe follows
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking.
2
Add onions and cook until golden brown, about 8 to 10 minutes.
3
Add Cinzano and cook until liquor is evaporated.
4
Place onions in separate bowl and set aside.
5
Season venison with salt and pepper and dredge in seasoned flour.
6
In a clean 12 to 14inch saute pan, heat oil until smoking.
7
Place venison pieces and cook until dark golden brown on one side.
8
Turn and cook 1 minute on other side and remove to warm plate.
9
Add potatoes and cook until light brown, about 4 to 6 minutes.
10
Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half.
11
Add venison and cook 1 minute.
12
Remove meat to platter and spoon sauce around.
13
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
14
Add the thyme and carrot and cook 5 minutes more.
15
Add the tomatoes.
16
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
17
Season with salt to taste.
18
Serve immediately, or set aside for further use.
19
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons virgin olive oil plus 4 tablespoons, 2 Spanish onions, cut into 1/8inch ribbons, 1 cup Cinzano Rosso sweet vermouth plus 1/2 cup, 8 pieces venison, Denver leg, 1/2inch thick, and more.

Yes, Venison Scallope with Speck, Sweet Onions and Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Scallope with Speck, Sweet Onions and Potatoes

How did you like this recipe?

Frequently Asked Questions