Venison Marsala
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Thread: Venison Marsala

  1. #1
    Senior Member
    Join Date
    Aug 2011

    Venison Marsala

    Venison Marsala

    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.

  2. #2
    Senior Member ruskinredneck's Avatar
    Join Date
    Jun 2011
    Tampa, Little Gasparilla Island, Chassahowitzka
    Another one of my favorites. Have you tried venison or hog piccata? Excellent.

  3. #3
    Moderator Panhandler80's Avatar
    Join Date
    Jun 2011
    Ytic Amanap
    I have done picatta with wild pork loin. Excellent.
    "Whatcha doin' in my waters?"

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