This is an excellent recipe. I use a leg roast to cut the slices (the "scallop" in "scallopini") from. It seems when I butcher my deer, the rear leg turns into three roasts -- one big round roast, another roast, and a sort of flat roast. I use the two flat roasts I cut from the two rear legs for this scallopini dish. I made this from one of these roasts this past Saturday, and the meat weighed 1 LBS 10 OZ. This was enough to feed 5 of us, with side dishes.

1 1/2 - 2 LBSLBS venison roast (enough for 4 - 6 adults)
4 shallots, minced
fresh lemon
1 cup heavy cream
1 cup dry white wine (Chardonnay by preference)
4 ounces butter
2 ounces olive oil
Flour
salt & pepper
fresh parsley, minced (about 2 tablespoons will be enough)

Thaw the venison. Cut into thin slices across the grain of the meat. Don't get too worried about keeping the size of the slices the same area -- it doesn't matter. Don't get too worried about cutting consistent thickness either, but thin is best. Pound the meat out to thin it with a smooth faced mallet. Be careful not to beat so hard that the meat comes apart.

Salt and pepper the slices of venison on both sides. Dredge in flour. Fry in several sessions in a non-reactive (stainless steel or other like non-reactive metal -- teflon coated inside seems to work too) frying pan. Melt about 2 tablespoons of butter with 1 tablespoon of olive oil. Blend the two liquids. Cook the meat on fairly high heat, but don't let the butter burn. The meat, because it is thin, will cook quickly. About 90 seconds per side is enough, or maybe even less. When you remove the cooked meat from the frying pan, place the slices on a warm platter that you have in the oven which has been pre-warmed but then turned off. Continue with the rest of the meat, adding about 2 tablespoons of butter and 1 tablespoon of olive oil before each new flight of meat.

After all the meat is cooked, add the shallots to the hot butter/olive oil and sautee about 60 seconds. Just enough to soften and awaken the shallots, but not enough to brown or burn. Add the wine. Squeeze about a table spoon or two tablespoons of lemon juice from the fresh lemon into the sauce pan. Boil the wine down a lot. This takes time, so exercise patience. When the wine is almost turning thick or syropy -- but not quite to this stage -- add the heavy cream. Bring to the boil and stir occasionally while the cream is allowed to thicken to your liking. When the thickness of the sauce is what you want, but not before, add salt to your taste. Pour about half of the sauce over the meat slices retrieved from the oven and serve the rest of the sauce in a separate sauce bowl. Sprinkle minced parsley over the meat.

This goes very well with a chilled chardonnay white wine from California. I like to serve a rice pilaf as a side dish.