VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
Steps:
- Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
- Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
- In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
- Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
- Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Pull the grapefruit apart into segments. Using the tip of a small, sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into juice pods and set them aside.
- Trim the venison of any tendons or cartilage and slice across the grain into 1/2 inch slices. Place each one between 2 layers of plastic wrap and flatten by pounding with the flat side of a mallet until just over 1/4 inch thick. Season generously with salt and pepper. Preheat an oven to the lowest heat and place a heat proof platter inside.
- In a large, heavy skillet heat the olive oil over high heat (you may need to do this in batches). Quickly sear the venison scallops for about 1 minute on each side, then reduce the heat and cook for 1 minute more, until done to your liking (if the venison is cooked beyond the medium rare stage, it will be tough.) Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil.
- Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter. Add the shallots and cook for 2 to 3 minutes, or until softened. Add the gin and simmer until the pan is almost dry. Add the juniper berries, venison or beef stock, salt, and cracked pepper. Increase the heat to high and simmer until the liquid has reduced by half. Add the remaining pieces of cold butter, remove the pan from the heat, and whisk until the sauce is emulsified. Taste for seasoning and stir in the grapefruit pieces. Place one or 2 venison scallops on each plate and spoon some of the sauce over the top. Serve at once.
SCALLOPINE OF VENISON WITH MADEIRA
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Marinate the venison in three tablespoons of the Madeira for at least one hour. During this time, soak the raisins in the remaining Madeira.
- A few minutes before serving, drain the venison and dry the slices on a paper towel. Drain the raisins, reserving the Madeira in which they had been soaking.
- Heat two tablespoons of the butter in a large skillet. Quickly saute the venison over high heat until lightly browned and remove to a warm platter. Lower heat, add the shallots and saute until they turn translucent. Stir in the raisins. Add the reserved Madeira and return the venison to the pan. Baste with the sauce.
- Remove the venison to individual plates. Whisk the remaining butter into the pan juices bit by bit to thicken the sauce. Do not allow the sauce to come to a boil. Pour the sauce over the venison, season it lightly with salt and pepper and serve.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 360 milligrams, Sugar 7 grams, TransFat 0 grams
VEAL AND MUSHROOMS WITH MADEIRA SAUCE
Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
- Remove from skillet and keep warm.
- Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
- Add the veal and cook 5-10 minutes covered.
VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE
Categories Game Roast Sauté Christmas Quick & Easy Fortified Wine Winter Shallot Gourmet
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
- Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
- While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
- Cut venison into 1/2-inch-thick slices and serve with sauce.
ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.
Provided by TOOLBELT DIVA
Categories Christmas
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 425 degrees F (220 C).
- Peel, top and tail the parsnips.
- If they are large, cut into quarters; medium-sized parsnips can be cut in half.
- Place in a saucepan of cold salted water.
- Bring to a boil, then simmer 5 minutes.
- Drain and refresh with cold water.
- Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
- Put in bottom of a roasting pan.
- Place in oven and roast for 10 minutes.
- Pat veal chops dry and season with salt and pepper.
- Set aside.
- Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
- Brown 3 chops well, about 2 minutes per side.
- Repeat with remaining butter and chops.
- Discard any fat from the pan and add remaining Madeira.
- Be careful, it may catch alight.
- Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
- Add chops and coat with glaze.
- Remove the roasting pan from the oven.
- Turn parsnips.
- Place glazed veal chops on top.
- Pour remaining glaze over veal chops and return to the oven.
- Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.
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- Heat oil and half the butter in a large cast iron skillet or sauté pan. Cook venison about 2 minutes over medium heat on each side or until brown. Transfer pieces of venison to a cooling rack.
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