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Venison Francese
#5936114
09/19/15 04:43 PM
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Joined: Nov 2010
Posts: 116
CDN
OP
Woodsman
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OP
Woodsman
Joined: Nov 2010
Posts: 116 |
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!
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Re: Venison Francese
[Re: CDN]
#5936152
09/19/15 05:21 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
That looks great. Similar to veal piccata.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Venison Francese
[Re: CDN]
#5938647
09/21/15 01:32 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
Looks awesome!
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Re: Venison Francese
[Re: CDN]
#5938660
09/21/15 01:39 PM
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Joined: Oct 2004
Posts: 39,542
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,542 |
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
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Re: Venison Francese
[Re: redchevy]
#5939597
09/21/15 10:25 PM
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Joined: Nov 2010
Posts: 116
CDN
OP
Woodsman
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OP
Woodsman
Joined: Nov 2010
Posts: 116 |
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!
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Re: Venison Francese
[Re: CDN]
#5941486
09/22/15 10:39 PM
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Joined: Jan 2011
Posts: 19,498
Erathkid
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 19,498 |
That looks delicious. Good show.
Life is too short, as is. Don't chance it. Don't text and drive.
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Re: Venison Francese
[Re: CDN]
#5941531
09/22/15 11:13 PM
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Joined: Dec 2007
Posts: 1,317
Slimpickin
Pro Tracker
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Pro Tracker
Joined: Dec 2007
Posts: 1,317 |
Gonna add this one to my list!
Last edited by Slimpickin; 09/22/15 11:14 PM.
Proverbs 27:17 As iron sharpens iron, so one person sharpens another.
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Re: Venison Francese
[Re: CDN]
#5941726
09/23/15 01:01 AM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
I wonder how well this would work with de-boned dove breast? I woke up thinking about this for some reason.....
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Re: Venison Francese
[Re: skinnerback]
#5942884
09/23/15 06:40 PM
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Joined: Nov 2010
Posts: 116
CDN
OP
Woodsman
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OP
Woodsman
Joined: Nov 2010
Posts: 116 |
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!
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Re: Venison Francese
[Re: CDN]
#5942897
09/23/15 06:50 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
I'm gonna give this a try.
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Re: Venison Francese
[Re: CDN]
#5942916
09/23/15 07:10 PM
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Joined: Sep 2011
Posts: 596
rarjar
Tracker
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Tracker
Joined: Sep 2011
Posts: 596 |
Now I'm hungry again and I hadn't been back from lunch much more that 2 hours! Looks great!
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Re: Venison Francese
[Re: CDN]
#5943001
09/23/15 08:16 PM
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Joined: Oct 2010
Posts: 318
log cabin
Bird Dog
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Bird Dog
Joined: Oct 2010
Posts: 318 |
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?
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Re: Venison Francese
[Re: CDN]
#5943620
09/24/15 02:37 AM
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Joined: Oct 2004
Posts: 3,920
skeeter22
Extreme Tracker
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Extreme Tracker
Joined: Oct 2004
Posts: 3,920 |
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Re: Venison Francese
[Re: log cabin]
#5943946
09/24/15 12:15 PM
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Joined: Nov 2010
Posts: 116
CDN
OP
Woodsman
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OP
Woodsman
Joined: Nov 2010
Posts: 116 |
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.
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Re: Venison Francese
[Re: CDN]
#5944066
09/24/15 01:47 PM
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Joined: Oct 2007
Posts: 8,572
Tres
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2007
Posts: 8,572 |
That looks great!
"Between two evils, I always pick the one I never tried before."
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Re: Venison Francese
[Re: CDN]
#5961759
10/05/15 02:52 PM
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Joined: Feb 2015
Posts: 128
txmark1959
Woodsman
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Woodsman
Joined: Feb 2015
Posts: 128 |
that looks so good.....wow
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