Venison Italian Style

Season the venison cuts generously with salt and pepper on both sides, then dredge them in flour, shaking off any excess to ensure a light, even coating.

Heat a generous knob of butter in a large skillet over medium-high heat until it begins to foam and just turns golden.

Add the floured venison cuts to the pan in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a warm plate and tent loosely with foil.

Reduce the heat to medium and deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Stir in the lemon juice and a small splash of milk, then add the capers and let the sauce simmer until slightly reduced and well combined.

Swirl in a knob of butter to finish the sauce, stirring constantly until it becomes glossy and smooth.

Return the venison to the pan and spoon the sauce over the cuts, allowing the meat to warm through and absorb the flavors for 1-2 minutes.

Transfer the venison to serving plates, spoon the remaining caper sauce over the top, and garnish generously with freshly snipped parsley before serving immediately.