| 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
<suechef@sover.net> on May 11, 1997
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