🦌 Venison Scaloppine Valtellinese – Recipe with Porcini, Cream, and Red Wine
The venison scaloppine valtellinese are a second course with intense and enveloping flavors, perfect for those who love mountain cuisine 🍄🍷. The meat is marinated in red wine with aromatic herbs, then sautéed in butter and served with a creamy dressing based on porcini mushrooms, grappa, cream, and a touch of tomato sauce. The result is a refined yet rustic dish that celebrates game with balance and taste.
📝 Ingredients (for 4 people)
- 8 venison scaloppine
- 100 g of butter
- ½ liter of red wine (preferably from Valtellina)
- Flour to taste (for dusting)
- 100 g of cooking cream
- 400 g of fresh porcini mushrooms (or frozen)
- 1 tablespoon of tomato sauce
- 1 shot of grappa
- 1 sprig of sage
- Salt and pepper to taste
👨🍳 Step-by-step Preparation
🕒 The day before:
- Marinate the venison scaloppine in half of the red wine with:
- sage
- salt
- pepper
- Cover and let rest in the refrigerator for 12-24 hours.
🍳 The day of preparation:
1. Sauté the meat:
- Remove the scaloppine from the marinade, pat them dry with kitchen paper, and dredge them lightly in flour.
- In a large pan, melt half of the butter and sauté the scaloppine until lightly browned.
- Remove the meat from the pan and set aside.
2. Prepare the dressing:
- Add the remaining butter to the same pan.
- Add the sliced porcini mushrooms and sauté them over medium heat.
- Separately, warm up in a bain-marie the grappa and the other half of the red wine, then pour them over the mushrooms.
- After a couple of minutes, add the cream and tomato sauce.
- Adjust with salt and pepper, and let cook until the mushrooms are tender and the sauce is creamy.
3. Finish the dish:
- Return the scaloppine to the pan with the dressing and let them soak up the flavors over low heat for a few minutes.
🍽️ Serving:
- Serve the scaloppine hot, topped with the porcini sauce and accompanied by steaming polenta, mashed potatoes, or steamed vegetables.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from Calendario Valtellinese 2015
