To prepare a the ultimate veal piccata recipe, you'll need: 2 lb (450 g) prime venison, 3 lbs (45 oz) boneless skinless chicken breasts, 1 cup (240 ml) kosher salt, 2 tablespoons (60 milliliters) olive oil, and 1 teaspoon (2.5 grams) dried or fresh oregano. Rinse the chicken with cold water and pat dry with paper towels. Cut the meat into 1/4-inch (1.3 cm) thick strips. Place the strips on skewers and grill over medium-high heat, turning occasionally, until browned on both sides and cooked through. Remove from the grill and let rest for 5 minutes before serving.