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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients.
•2 lbs. venison round steaks
•1 cup flour
•Kosher salt
•Black pepper
•3-4 tbs. olive oil
•2-3 shallots, chopped
•1 lb. mushrooms, sliced
•3-4 cloves garlic, minced
•1/4 cup Madeira or other dry cooking wine
•1/4 cup venison stock
•Juice of 1 lemon
•Fresh thyme and parsley, chopped
Method.
1. Set a cast-iron skillet or other, heavy oven-proof skillet over medium heat. Add 2 tablespoons of olive oil to the pan. On a shallow plate or pie pan, whisk together flour and salt and pepper to taste.
2. Wrap each steak in plastic wrap and use a meat mallet, rolling pin or the bottom of a heavy skillet to pound them into cutlets about 1/4-inch thick. Dredge steaks in flour, shake off excess and place in hot pan. Cook, turning once, about 8-10 minutes, until both sides are brown. Cook in batches, adding more olive as necessary. Transfer the browned cutlets to a plate placed in a warm oven.
3. Add 2 tablespoons of olive oil to the pan, along with shallots, mushrooms and garlic. Stir and let cook for about 2 minutes.
4. Add the wine and stock to the pan. Raise the heat to a simmer, scraping browned bits from the bottom of the pan. Cook for about 5-8 minutes, or until the liquid has reduced by half. Stir in the lemon juice and chopped herbs. Add the cutlets back into the pan, making sure they are covered in the liquid. Serve over cooked pasta and top with shredded Parmigiano-Reggiano cheese.
