Venison Scallope With Speck, Sweet Onions And Potatoes

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

8 tablespoons virgin olive oil -- divided
2 medium spanish onions -- cut 1/8 inch ribbons
1 1/2 cups cinzano rosso sweet vermouth -- divided
8 pieces venison -- denver leg 1/2 inch thick
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup seasoned flour
2 medium waxy potatoes -- peeled, cut 1/2 inch cubes -- soaking in water
4 ounces speck -- (smoked prosciutto), -- cut 1/8 inch julienne
4 cups chicken stock
1/4 cup basic tomato sauce
 

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a 12- to 14-inch sauté pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden-brown, about 8 to 10 minutes. Add 1 cup Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour. In a clean 12- to 14-inch sauté pan, heat oil until smoking. Place venison pieces and cook until dark golden-brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes to the pan and cook until light-brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5743)