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