Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 9 2022
Venison - Venison Marsala
Image From foodnetwork.com
4 (5oz) venison steaks (or beef sirloin steaks)
1/3 c unbleached all-purpose flour
1 1/2 Tbsp olive oil, divided
3 c sliced mushrooms
1 c Marsala wine
1 c beef stock (low sodium)
Salt and pepper (to taste)
Pound the steaks to ¼ inch thickness, using a meat mallet. (If you are using flat iron beef steaks, there should be no need to pound them, since they should be flat enough already.)
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 saute for 2-3 min, until lightly golden. Remove the mushrooms from the pan.
De-glaze your pan by adding the Marsala wine and stock, scraping up any stuck bits. Reduce the heat to medium and simmer for 5-6 minutes until the mixture has reduced slightly.
Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.
Season with salt and pepper to taste.
Serve over mashed potatoes or white rice with a side of green veggies.