Venison Marsala

11 ingredients
9 steps

Ingredients

  • 1 1/2 lbs venison (backstrap or tenderloin)
  • 1/2 cup flour
  • 1/3 cup parmesan cheese (grated)
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1/4 lb fresh mushrooms (sliced)
  • 2 green onions, with tops (chopped)
  • 1/2 cup consomme or 1/2 cup beef broth
  • 2 tablespoons lemon juice
  • 1/4 cup marsala wine (apple juice if you don't l want alcohol)
  • chopped parsley

Directions

  1. 1
    Trim meat and cut into 1/4 inch slices.
  2. 2
    Combine flour, cheese, and salt.
  3. 3
    Dredge meat into flour mixture and shake off excess.
  4. 4
    Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
  5. 5
    Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
  6. 6
    Add consomme, lemon juice, and wine. Mix well.
  7. 7
    Return meat to skillet and cover.
  8. 8
    Simmer for 10-15 minutes or until tender.
  9. 9
    To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.

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