Venison Marsala

[Legolas]

Venison Marsala

recipe submitted by Legolas

IF HUNTING WENT SOUR USE VEAL AND TELL FRIENDS IT IS VENISON. Soak cutlets in milk 24 hours in fridge covered. Change milk one time. (kNOW HOW LONG IT TAKES TO MAKE NOODLES OR RICE AND PLAN ACCORDINGLY.Mix flour, a little salt and a few gratings of fresh gound pepper, dredge meat slices lightly. Melt butter in large skillet and saute mushrooms but not too well. Set aside.Brown meat on high heat. Just a minute or two on each side. Do not over cook! Add marsala wine and cook 1 more minute longer. Take meat out and place on serving dish. Add stock and cooked mushrooms back to the pan, scraping bottom and sides until a nice sauce happens. Pour over meat. Serve with noodle or rice.


Ingredient Measurement
tenderloin cutlets/chops 1 1/2 lbs. sliced thin
flour enough to coat meat
butter or margerine 2-4 Tbsp
marsala wine or sherry 1/2 cup
chicken stock 4 Tbs
fresh mushrooms 1/2 lb. sliced thin

[Legolas]

I got some new tenderloins for 05-06 season. Hmmm.

Paul

[Al Dente]

If you like a thicker sauce, mix equal parts softened butter and flour into a paste, then whisk into the sauce.  Cook for a minute, just to get the raw flour taste out.  Or for a more complex flavor, make a light brown roux.  Again, equal parts butter and flour, but cooked in a pan, constantly stirring until the desired color is achived.  Add stock/sauce gradually to it, whisking after each addition.  All the best, Al.

[Legolas]

ttt