Easy-Breezy Venison Piccata

by Charlie Bianchi
(Germantown, TN)


One Venison backstrap

Progresso Italian breadcrumbs

2-3 Tbsp lemon juice

1/2 tsp ground black pepper (to taste)

2 Tbsp good Olive Oil

5 Tbsp butter

2-3 Tbsp drained capers

1 cup dry white wine


Cut backstrap into medallions approx 3/4", and soak in water and a little salt to remove most blood. Remove medallions, pat dry, and then pound them individually between two sheets of plastic wrap to a thickness of about 1/8 inch. In a shallow pan or plate, containing the Progresso breadcrumbs and pepper, coat the medallions with the dry mix and set them aside.

Heat oil in large skillet on Med-High heat until hot, but not smoking. Add half the butter, and quickly add the medallions to the pan, browning on both sides (approx 1 minute per side). You may have to work in batches if pan is not big enough. Remove medallions and set aside on a serving plate. Deglaze the pan with the white wine, scraping pan to get the brown-bits included in the sauce, and boil for approx 5 minutes (you want to reduce the sauce by half). Add the remaining butter, capers, and lemon juice, and whisk. Add the medallions back to pan, and cook until done, about 1 more minute.

Serve medallions and sauce immediately. Enjoy!

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