Venison Marsala
Mushrooms and marsala wine pair perfectly with venison for this tasty take on the traditional Italian dish.
Servings: 2
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:
Bring the Highland Farm venison cutlets to room temperature. (No need to pound them flat since they are cut thin and laready very tender.)
Place the flour onto a large plate and dredge both sides of the venison cutlets in flour.
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.
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.
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.
Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.
Season with salt and pepper to taste.
Serve over mashed potatoes or pasta with a side of fresh, local veggies.