Venison Langeti with Skillet-Roasted Potatoes

February 16, 2010 § Leave a comment

This dish here is a cross between a recipe I found in The L.L.Bean Game and Fish Cookbook, and something my mother has been cooking forever that she called langeti. Langeti are essentially slices of meat that are pounded until thin with a flat side of a kitchen mallet, drenched in flour, fried in oil (or a mixture of oil and butter), and topped with caramelized onions. I did a bit of a twist here today and added some cream to the onions, taking a tip from The Pioneer Woman (I’ve made this dish of hers as well – it’s fabulous). Mine is made with venison, but you can make this by slicing a better roast such as sirloin.

The second recipe I’ll be sharing in this post is for skillet-roasted potatoes, and that’s what we are going to start with, since they take longer to prepare.

Cube the potatoes like so – kind of medium-large.

Next, get out some oil. I wanted to show you what the bottle of the fabulous Driftless Organic sunflower oil looks like.

Heat about this much oil over high heat until really hot – almost smoking. If your pan is not hot enough, the potatoes won’t forgive you and in their vengeance will keep sticking to the pan mercilessly the entire time.

Add the potatoes to the skillet, and stir them until well coated with oil.

Keep cooking over high heat, stirring and scraping frequently, and watch the potatoes begin to brown.

When the potatoes have browned somewhat – about this much, add salt and pepper, but never until this point (remember what I told you about the slime?). Also sprinkle in some rosemary. Cover, reduce the heat to medium, (and then, eventually, to low as they begin to burn), and cook until the potatoes are well-browned and tender. You’ll need to remove the cover periodically to stir and scrape the potatoes during the final stage of cooking.

When they are done, the potatoes will have shriveled up a bit (which you can’t quite see in this picture), and look approximately like this.

Now for the meat (I was preparing both dishes simultaneously, but I wanted to post the instructions for each separately for better clarity).

First you’re gonna need to shoot a deer.

You’ll need about 1/2 to 3/4-lb piece of muscle from the hind leg of the animal. Trim the meat of all the sinew (the white film-like connective tissue, which would otherwise make your meat tough).

Slice your meat against/across the grain into 1/4″ pieces of about this size.

Place each piece between two layers of wax paper. Pound the meat with a flat side of a kitchen mallet until very thin, about 1/8″ thick, but stop before it starts tearing.

You’re gonna end up with thin pieces like this one.

Here are all the slices. The piece at the top should have been trimmed some more, I realize.

Heat some oil (or a mixture of oil and  butter) in a cast-iron skillet over high heat until hot.

Season the pieces on both sides. I use the McCormick Montreal Steak Seasoning. Note: This is not a paid advertisement for McCormick.

Drench the meat well in flour on both sides.

Add the slices to the skillet once the oil is very, very hot (just below the smoking point).

You can add about four pieces at a time. Turn the heat to medium if the meat is burning too much. Brown the meat on both sides until nicely browned,

and looking like this. Remove to a platter and keep warm.

Now melt some butter in a separate skillet.

Add some sliced onions (one onion, in fact).

Stir it around right away,

and saute them, stirring frequently, until the onions have caramelized and began to brown. Some burning is alright.

Turn the heat to low and add about 3/4 C heavy whipping cream. Stir it in and turn off the heat.

Spread the onion-cream mixture over the meat and serve with the potatoes (or whatever other side you might like).

Skillet-Roasted Potatoes

  • 2 lb potatoes, Russet or Yukon gold, cubed kind of large
  • oil, for frying

Heat the oil in a cast iron skillet. When the oil is very hot, add the potatoes, but be sure not to add them too early. Stir to coat with oil. Cook over high heat, stirring frequently, until somewhat browned. Season with salt, pepper, and dried rosemary. Cover, turn the heat to low, and continue cooking, stirring periodically, until the potatoes are tender, browned, and slightly shriveled-up. The entire operation will take about half an hour.

Venison Langeti

  • 1/2 to 3/4 lb of venison or beef (a sirloin roast is good for this), cut across the grain into 1/4″ slices
  • flour, for drenching
  • Montreal Steak Seasoning or salt and black pepper to taste
  • oil, for frying
  • 1 onion, sliced into semi-cicles
  • butter, for caramelizing the onion

Place each slice of meat between two pieces of wax paper and pound to 1/8″ thinness with a flat side of a kitchen mallet. Season on both sides, drench in flour, and brown in hot oil until well-browned on both sides. Remove to a platter and keep warm.

In a separate skillet, saute the onion in butter until caramelized and slightly browned. Turn the heat to low. Stir in the cream and turn off the heat. Spread on top of the meat. Serve with the skillet-roasted potatoes.

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