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CATEGORY CUISINE TAG YIELD
Meats Spanish Import, New, Text 1 Servings

INGREDIENTS

4 T Virgin olive oil, plus 4 T
2 Spanish onions, cut in 1/8"
ribbons
1 c Cinzano Rosso sweet
vermouth plus 1/2 cup
8 Pieces venison, Denver leg
1/2inch thick
1/2 c Seasoned flour
2 Waxy potatoes, peeled in
1/2" cubes soaking in
water
4 oz Speck, smoked prosciutto
julienne
4 c Chicken stock
1/4 c Basic tomato sauce

INSTRUCTIONS

In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until
smoking. Add onions and cook until golden brown, about 8 to 10
minutes. Add 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 14inch 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  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.  Yield: 4 servings  Recipe by:
Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by  Sue
<suechef@sover.net> on May 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 573
Calories From Fat: 112
Total Fat: 12.1g
Cholesterol: 28.8mg
Sodium: 1374.5mg
Potassium: 1075mg
Carbohydrates: 81.6g
Fiber: 1.7g
Sugar: 15.3g
Protein: 30.6g


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