Servings: 2

Venison Marsala

Servings: 2
Preparation: 25 minutes

Mushrooms and marsala wine pair perfectly with venison for this tasty take on the traditional Italian dish.

Ingredients:

  • 1 pound Highland Farm venison cutlets

  • 1/3 cup unbleached, all purpose flour

  • 1.5 Tbs olive oli, divided

  • 3 cups sliced mushrooms

  • 1 cup Marsala wine

  • 1 cup beef stock

  • Salt and Pepper to taste

Instructions:

  1. Bring the Highland Farm venison cutlets to room temperature. (No need to pound them flat since they are cut thin and laready very tender.)

  2. Place the flour onto a large plate and dredge both sides of the venison cutlets in flour.

  3. Heat 1 Tbs of the olive oil in a large skillet over medium high heat. Add the meat and cook until golden, 1-1.5 minute per side. Remove cutlets from frying pan and place on a paper towel lined plate.

  4. Add 1-2 tsp of olive oil if the skillet looks dry. Add the mushrooms and saute for 2-3 minutes, until lightly golden. Remove the mushrooms from the pan. 

  5. De-glaze your pan by adding the marsala wine and stock, scraping up any stuck bits. Reduce the heat to medium and simmer for 5- minutes until the mixture has reduced slightly.

  6. Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.

  7. Season with salt and pepper to taste.

  8. Serve over mashed potatoes or pasta with a side of fresh, local veggies.

Highland Farm

Germantown, NY- 518-537-6397

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