Venison Scallope with Speck, Sweet Onions and Potatoes
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil, plus 4 T |
| 2 | Spanish onions, cut, in 1/8" ribbons | |
| 1 | c | Cinzano Rosso sweet vermouth, plus 1/2 cup |
| 8 | Pieces venison, Denver leg, 1/2inch thick | |
| 1/2 | c | Seasoned flour |
| 2 | Waxy potatoes, peeled, in 1/2" cubes, soaking in water | |
| 4 | oz | Speck (smoked prosciutto), julienne |
| 4 | c | Chicken stock |
| 1/4 | c | Basic tomato sauce |
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