Venison Marsala
Serves 4
Ingredients
- 1 lb venison eye round
- 2 tsp butter
- 2 cloves garlic, chopped
- 1 ½ cup Marsala
- 1 lb mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 tsp pepper
How-to
- Cut venison into ½"-thick slices. Place in plastic bag and flatten to ¼" thick in using a meat mallet. Dust with flour to coat all sides of each medallion
- Melt butter over medium-high heat and add chopped garlic. Place venison into skillet
- Season the cutlets with freshly ground pepper and salt. Sear until brown, about 2 minutes per side. Remove venison from pan and set aside
- Add mushrooms to skillet and cook until soft, about 5 minutes
- Arrange venison cutlets on top of mushrooms and pour in Marsala wine. Bring to a simmer, then cover and cook 20 minutes
- Serve atop rice, pasta or with roasted squash