• 8 venison cutlets about 3-4 ounces each
• 2 to 3 tablespoons unsalted butter
• 1 tbl spoon Salt
• I tbl spoon freshly ground black pepper
• 2 to 4 tablespoons olive oil
• 2 to 4 garlic cloves, smashed
• 3/4 cup chicken broth
• 2 ounces assorted mushrooms, sliced
• 1/2 cup sweet Marsala
• 1 cup of Flour
• Tbl spoon Parsely
• Tbl spoon Oregeno
Sprinkle the veal with salt and pepper, place venison in flour on both sides. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
Add 4 venison cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the venison to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil.
Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt.
Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth. Simmer until reduced by half, about 4 minutes. Return the venison to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper and some lemon juice to taste.