Scaloppini is an Italian dish. It consists of thinly sliced meat that is dredged in flour and sauteed in a “reduction sauce”. Utilizing Marsala wine as a reduction sauce is an excellent partnership with our thinly sliced venison. We hope you enjoy this brilliant treat from our November From Field to Table Event team!
- 2 ½ lbs. Venison back straps, cut into 2 oz. scaloppini
- (approximately ¼ inch) Pounded slightly
- 1 cup of all-purpose flour or as needed
- 3 oz. olive oil
- 1lb. mushrooms sliced
- ¼ yellow onion minced
- 6 oz. beef stock
- 1 cup Marsala wine
- Salt and pepper to taste
- Dredge venison scaloppini in flour.
- Heat 1 ½ oz. olive oil in a large skillet over medium heat. Add the meat and cook until golden 1 -2 min. per side. Remove and place on a paper towel.
- Add remaining olive oil if skillet looks dry. Add mushrooms and minced onions. Sauté for 2 -3 minutes until slightly brown remove from pan.
- De-glaze pan by adding Marsala wine and beef stock. Scrapping all stuck bits. Reduce heat and simmer 5 -6 mins.
- Return meat and mushrooms to the pan and simmer to heat thoroughly.
- Season with salt and pepper to taste.
- Serve over rice pilaf.