Move over chicken. There’s a new and unique way to prepare the traditional Italian scaloppine dish, Chicken Marsala. In the homes of many a sportsman, venison rules – and as it turns out, it makes for a fantastic Marsala dish. Like with its domestic counterparts, chicken, beef, and lamb, 
thin cuts of venison can be dredged in flour, sautéed, and served with a wine reduction sauce. Marrying venison with marsala wine results in a true bold-flavored super combo that will make a chef out of you, if not for an evening. Consider the mushrooms and heavy cream and we’re talking major comfort food here.
As hunters, we’re often seeking new ways to prepare deer meat throughout the year. So, why not be a culinary hero in the process? Serve it for supper with friends. Better yet, add a spark to Valentine’s evening dinner with your spouse or mate. They just might gain a new appreciation for your time in the field.
This recipe isn’t labor intensive. However, paired with a fresh vegetable and either pasta, rice, or mashed potatoes, your audience will think you worked for hours.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Ingredients
- 4 (5oz) venison steaks
- 1/3 Cup all-purpose flour
- 2 Tbsp olive oil, divided
- 4 Cups sliced mushrooms
- 1 Cup Marsala wine
- 1/2 Cup beef stock
- 1/4 Cup heavy cream
- 1 tsp garlic salt/1 tsp Italian seasoning, mixed
Instructions
- Pound the steaks to ¼ inch thickness, using a meat mallet.
- Place the flour onto a large plate and dredge both sides of the pounded steaks in flour.
- Heat 1 Tbsp of the olive oil in a large skillet over medium-high heat.
- Add the meat and cook until golden, 1-2 min per side.
- Remove steaks 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 sauté for 2-3 min, until lightly golden.
- Remove the mushrooms from the pan.
- Add the Marsala wine, beef stock, and garlic salt/Italian seasoning mixture, scraping up any stuck bits.
- At medium heat, stir in the cream. Simmer for 3-4 minutes until the mixture has reduced slightly.
- Return the meat and mushrooms to the pan and simmer for 2-3 minutes.
*Serves 4.
