Cookbook:Venison Italian Style

| Cuisine of the USA
 * Game

Ingredients

 * 1¼ pounds (about 570 g) deer loin
 * 2 cups milk
 * ½ cup all-purpose flour
 * ½ teaspoon salt
 * ½ teaspoon pepper
 * ¼ cup butter
 * ¾ cup dry white wine
 * ¼ cup butter
 * 2½ tablespoons fresh lemon juice
 * 3 tablespoons capers
 * ¼ cup snipped parsley

Procedure

 * 1) Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper.
 * 2) Combine with 1 cup of milk in shallow dish.
 * 3) Cover dish in refrigerator for up to 3 hours, then discard milk.
 * 4) Add remaining milk and temper outside refrigerator for 1 hour.
 * 5) Discard milk, then pat slices dry.
 * 6) Mix flour, salt and pepper, then thoroughly coat venison slices.
 * 7) In large skillet, melt butter over medium heat, then brown venison on both sides.
 * 8) Add wine and simmer two minutes more.
 * 9) Transfer venison slices to heated platter with slotted spoon.
 * 10) Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet.
 * 11) Serve venison slices with sauce over it.