Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Nightfisher, 300win, Injureneer, red stick, kyarbrou
62823 Registered Users
Top Posters
dogcatcher 83687
stxranchman 52093
RWH24 44568
rifleman 44293
BOBO the Clown 42904
bill oxner 41696
BMD 40619
Big Orn 37484
txshntr 34908
sig226fan (Rguns.com) 31421
facebook
Forum Stats
62823 Members
46 Forums
440299 Topics
6063703 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Page 1 of 2 1 2 >
Topic Options
#5936114 - 09/19/15 11:43 AM Venison Francese
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA


A local Italian Restaurant that we visit from time to time has the most amazing dishes that involve "Francese"...Snapper Francese, Chicken Francese and Veal Francese. I have had them all and LOVED all of them! For those that have never had or heard of "francese" dishes, it is a meat that is lightly battered and browned in a pan, then a sauce is deglazed from that pan, combining lemon, butter and white wine. I loved the dish so much that we went home and made chicken francese as a trial run. Then I decided to take it off-road...with venison!

What you will need:
Trimmed and clean venison tenderloins, sections of backstrap, or cube steak (I recommend the tenderloins)
Flour
2-3 eggs, beaten
1/4 cup parmesan cheese
1 sliced lemon
1/2 cup lemon juice (bottled or fresh squeezed)
olive oil
minced garlic
dry white wine
butter
chicken stock
Fresh parsley
salt
pepper
paprika
onion powder
BBQ rub
Cooked pasta of your choice (we used angel hair)

To start, your choice of cut of venison needs to be thin, about 1/4"-1/2" thick. For this cook, I used venison tenderloin, and I sliced them in half, then pounded them with a meat mallet. Put a small amount of olive oil in a skillet, enough to cover but not submerge the thin sliced venison, and place it on high heat in order to get it hot. An iron skillet is the best.



Put a cup of flour in a mixing bowl and add the seasonings to taste. A good measure is a teaspoon of each. In another mixing bowl, beat the eggs with a whisk. Add 1/4 cup parmesan cheese to the beaten eggs and a 1/4 cup of lemon juice. Mix well. Cut 1/2 stick of butter into 4 equal pieces, place them into the flour and fully coat them with flour. Set aside to be used later. Dredge the tenderloin pieces in the flour, then submerge in the egg mixture. Then place the coated pieces into the hot olive oil and lightly brown on each side. Be careful not to over cook them.





After removing the meat from the olive oil, put 1 tablespoon of minced garlic into the oil and saute for about 1 minute. Add 4 or 5 lemon slices to the pan, then add 1/2 cup dry white wine and deglaze the pan. Add about 1 cup of chicken stock to the pan, and follow with 1/2 cup of lemon juice. Next, add the floured slices of butter to the pan and mix well. Reduce the heat and continue to whisk to thicken the sauce to a gravy consistency. Add BBQ rub, onion powder, salt and pepper to taste.






Place the pieces of fried tenderloin onto a bed of pasta and cover with a liberal amount of the lemon butter sauce. Garnish with fresh chopped parsley and enjoy!

_________________________
www.oldwoodfiregrill.com

Top
#5936152 - 09/19/15 12:21 PM Re: Venison Francese [Re: CDN]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 41696
Loc: Katy-Fulshear
That looks great. Similar to veal piccata.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









Top
#5938647 - 09/21/15 08:32 AM Re: Venison Francese [Re: CDN]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 12086
Loc: Rockport, Tx.
Looks awesome! clap

Top
#5938660 - 09/21/15 08:39 AM Re: Venison Francese [Re: CDN]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 26579
Loc: Texas
I'd call it chicken fried back strap and brown gravy over noodles, but heck yeah it looks GOOD!
_________________________
It's hell eatin em live

Top
#5939597 - 09/21/15 05:25 PM Re: Venison Francese [Re: redchevy]
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA
Originally Posted By: redchevy
I'd call it chicken fried back strap and brown gravy over noodles, but heck yeah it looks GOOD!

The lemon-butter sauce is the farthest thing from brown gravy that you have ever tasted. I grew up and live in Georgia, we know gravy, lol! We put it in babies bottles!
_________________________
www.oldwoodfiregrill.com

Top
#5941486 - 09/22/15 05:39 PM Re: Venison Francese [Re: CDN]
Erathkid Offline
THF Celebrity

Registered: 01/19/11
Posts: 15717
Loc: Dollas,Taxes Bluff Dale Tx
That looks delicious. Good show.
_________________________
Life is too short, as is. Don't chance it.
Don't text and drive.

Top
#5941531 - 09/22/15 06:13 PM Re: Venison Francese [Re: CDN]
Slimpickin Online   content
Tracker

Registered: 12/14/07
Posts: 939
Loc: DFW, Texas
Gonna add this one to my list!


Edited by Slimpickin (09/22/15 06:14 PM)
_________________________

Top
#5941726 - 09/22/15 08:01 PM Re: Venison Francese [Re: CDN]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 12086
Loc: Rockport, Tx.
I wonder how well this would work with de-boned dove breast? I woke up thinking about this for some reason.....

Top
#5942884 - 09/23/15 01:40 PM Re: Venison Francese [Re: skinnerback]
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA
Originally Posted By: skinnerback
I wonder how well this would work with de-boned dove breast? I woke up thinking about this for some reason.....

It would work great! The beauty of this recipe is the diversity of meats that you could use...chicken, veal, venison, quail, dove, speckled trout, snapper...after making it twice, I could eat the lemon butter sauce off my finger and call it finger francese and it would be good!
_________________________
www.oldwoodfiregrill.com

Top
#5942897 - 09/23/15 01:50 PM Re: Venison Francese [Re: CDN]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 12086
Loc: Rockport, Tx.
I'm gonna give this a try.

Top
#5942916 - 09/23/15 02:10 PM Re: Venison Francese [Re: CDN]
rarjar Offline
Tracker

Registered: 09/16/11
Posts: 596
Loc: San Saba, TX
Now I'm hungry again and I hadn't been back from lunch much more that 2 hours! Looks great!

Top
#5943001 - 09/23/15 03:16 PM Re: Venison Francese [Re: CDN]
log cabin Online   content
Woodsman

Registered: 10/18/10
Posts: 249
CDN,

Did you put the BBQ rub, onion powder, salt & pepper into the gravy only or did you put some in the flower mix as well?

Top
#5943620 - 09/23/15 09:37 PM Re: Venison Francese [Re: CDN]
skeeter22 Offline
Extreme Tracker

Registered: 10/26/04
Posts: 3790
Loc: Lake Highlands, Brady
food food food food

Top
#5943946 - 09/24/15 07:15 AM Re: Venison Francese [Re: log cabin]
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA
Originally Posted By: log cabin
CDN,

Did you put the BBQ rub, onion powder, salt & pepper into the gravy only or did you put some in the flower mix as well?


I only put it into the sauce, but you could certainly put it into the flour as well. My only warning would be that if the BBQ rub has any sugar in it, it will likely burn the crust a little when you fry the tenderloin.
_________________________
www.oldwoodfiregrill.com

Top
#5944066 - 09/24/15 08:47 AM Re: Venison Francese [Re: CDN]
Tres Offline
THF Trophy Hunter

Registered: 10/12/07
Posts: 8546
Loc: Houston
That looks great! up
_________________________

"Between two evils, I always pick the one I never tried before."

Top
Page 1 of 2 1 2 >



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide