anchovies and capers evokes the taste of Sicily. Simple, fast, and great! It goes well with penne dressed with toasted garlic, red pepper flakes, and olive oil. Add a crispy green salad, some crusty bread, and a bottle of good Chianti or some other soft and fruity red wine.
- Yield: 4 Servings
- 2 pounds venison from the tenderloins, or backstrap sliced into 1½ inch-thick pieces
- 6 tbsp olive oil, divided
- 1 tbsp freshly cracked black pepper
- 3 tbsp tomato paste
- 3 tbsp capers, drined
- 1 tbsp chopped anchovies or anchovy paste
- 1 cup sweet marsala
- Pat the venison dry and then toss in 3 tablespoons of the olive oil and the black pepper and marinate for 1 hour.
- Preheat a 10- to 12-inch sauté pan or cast-iron skillet over high heat and add the rest of the oil. When the oil is smoking add the venison and allow the hot oil to form a crust. Don’t touch the meat for at least 4 minutes and when you turn it, slide a spatula under the meat to preserve the crust. Flip and cook for another 2 minutes on the other side until rare to medium-rare. Remove the meat from the pan and set it aside to keep warm. Add the tomato paste, capers, and anchovies to the pan and deglaze with the wine.
- Stir and cook until the volume is reduced by half, about 3 to 5 minutes. Return the venison to the pan, spooning the reduced sauce over the meat. Cook until the meat is reheated and coated with the sauce, and then serve.