Ingredients
- deer loin, about 570 g1 1/4 lb
- milk2 cup
- all-purpose flour1/2 cup
- salt1/2 tsp
- pepper1/2 tsp
- butter1/4 cup
- dry white wine, dry3/4 cup
- butter1/4 cup
- fresh lemon juice, fresh2 1/2 tbsp
- capers3 tbsp
- parsley, snipped1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper.
Combine with 1 cup of milk in shallow dish.
Cover dish in refrigerator for up to 3 hours, then discard milk.
Add remaining milk and temper outside refrigerator for 1 hour.
Discard milk, then pat slices dry.
Mix flour, salt and pepper, then thoroughly coat venison slices.
In large skillet, melt butter over medium heat, then brown venison on both sides.
Add wine and simmer two minutes more.
Transfer venison slices to heated platter with slotted spoon.
Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet.
Serve venison slices with sauce over it.
