| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | New, Text, Import | 1 | Servings |
INGREDIENTS
| 4 | tb | 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 <[email protected]> on May 11, 1997
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