Venison Marsala is the best dish I have ever cooked for myself. This recipe is very easy and you can substitute chicken or veal cutlets for venison. Marsala dishes usually call for sweet Marsala but I like using Dry Marsala which is still quite sweet. Florio brand Marsala is inexpensive and quite good. I highly recommend Florio Marsala.
1 Pound Venison Loin, Tenderloin, Sirloin, Eye of Round or Round Roast slice thin
1 Cup Flour
1/2 Tsp salt
1/2 Tsp Cracked or ground pepper
1/4 Cup Extra Virgin Olive Oil
1/4 Stick butter
1/4 tsp dry or 1/2 oz fresh thyme
1-2 Cups Dry Marsala
Salt & Pepper to taste
Preparing the venison
Most Marsala recipes call for thin cuts of veal or chicken; venison is no different but I cut my venison thin and pound it gently with a meat hammer. The resulting medallions are very tender and cook very quickly. Start by partially thawing the venison; thaw until you can cut through it with a chef’s knife. Cut into 1/4 in thick pieces and place in a container until completely thawed. Drain liquid and pat dry. On a synthetic cutting board (non wood) place one piece of venison and lightly pound the meat with lite glancing blows pushing and pulling away until the venison is quite thin. See picture below.
Combine salt, pepper and flour in a large shallow dish such as a 9 x 10 baking dish and mix thoroughly. Heat a large skillet to medium high heat and add half of the olive oil. Add half of the butter. When melted let the temperature come back up for a minute or so. Lightly flour venison shaking off excess and place into pan taking care not to over crowd.
Tip: Overcrowding the pan with meat brings the temperature down and inhibits the browning of the meat. We want the flour to cook onto the meat.
Brown the venison on both sides and remove to a plate or dish. Continue until all the venison is cooked adding the remaining butter and olive as needed.
When all the venison is cooked add mushrooms and thyme; cook for about five minutes or until soft. Add chopped garlic and cook for about three minutes.
Add 1 cup Dry Marsala to deglaze the pan and cook for 2 minutes or until liquid is boiling. Add cooked venison back into pan. Cook for 2-3 minutes until the sauce is thickened adding more Marsala if the sauce gets too thick.
Serve over linguine or egg noodles.
Cooking Definition: Deglazing; To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid (usually wine) and heating.
Explanation: The flour cooked onto the meat will thicken the sauce.
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