Venison Piccata 1 ½ pounds Venison medallions salt pepper flour 3 Tablespoons butter 1 Tablespoon olive oil 2 cloves garlic, minced ½ pound fresh mushrooms, sliced 3 tablespoons fresh lemon juice ½ cup dry white wine 2 Teaspoons capers 3 Tablespoons minced parsley 1 lemon, thinly sliced Sprinkle venison with salt and pepper; dust lightly with flour on both sides. Heat butter and olive oil in a large skillet. Add venison. Brown on both sides. Meat should still be very rare. Remove from skillet. Add garlic and mushrooms to pan; cook for 1 minute. Return venison to pan. Add lemon juice and wine; cover and simmer 20 minutes. Add capers. Remove from pan to serving dish. Sprinkle with parsley and garnish with lemon slices. The sauce is light brown in color – from the mushrooms. Don’t worry about the little bit of meat flour stuck to the pan. Once the liquids are added, it will come off the bottom (stir it) and helps thicken the sauce. If you haven’t tried capers they are almost bitter tasting, like a vinegar base. They do add something wonderful to the dish. Also very good made with veal or chicken breast—may need a bit more butter/oil for the chicken. Contributed by: Shelley Bengtson