Best Venison Marsala Recipes

VENISON CHOPS W/ CRANBERRY CHERRY MARSALA SAUCE

Steps:

• Sauce: Combine Marsala and dried cherries in a deep saucepan. Boil to reduce mixture by 2/3 cup about 8 min. Mix n the remaining ingred. Bring to a boil stirring occasionally about 8 min. Cool slightly before serving with the venison. Venison Season the venison chops with rosemary, salt and cracked pepper. Heat oil in a large heavy saute pan for medium rare, brown the chops on med high heat for 2-3 min per side, basting with the oil in the pan. To serve, drizle or pool sauce on the plate and top with the chop, garnish with a sprig of rosemary if desired.

VENISON MARSALA

Steps:

• Trim meat and cut into 1/4 inch slices.
• Combine flour, cheese, and salt.
• Dredge meat into flour mixture and shake off excess.
• Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
• Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
• Add consomme, lemon juice, and wine. Mix well.
• Return meat to skillet and cover.
• Simmer for 10-15 minutes or until tender.
• To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.