Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Caribou Marsala

Take one package of caribou cutlets(thin steaks) defrosted and drained of excess blood on paper towels. To prepare cutlets you will need 2 eggs beeten in a small bowl and flour
( either on a paper plate or a zip loc bag) .

• 
  1 dip cutlets in flour to coat them copletely
  2 next dip coated meat in egg wash
  3 next put meat back into flour to compete the flour egg flour
  process.
  4 in a flat skillet or fry pan melt a good amount of butter and
  put meat in to cook similar to chicken fried steak.
  5 once meat is cooked remove and place to side.
  6 to make the marsala wine sauce you will need 2 packages
  of mushrooms or 2 large portabella's . Some marsala wine
  a can of beef broth and a little thickening agent of your
  choice.
  7 slice mushrooms and begin to sautee them in frypan with
  melted butter ( adding more may be required)
  8 as mushrooms begin to reduce add 1/3 of a can of beef
  broth and 2 cups of marsala wine and let simmer
  9 add thickening agent to disired texture after a while of
  simmering .
  10 take meat and place into mushroom wine sauce and let
  simmer for 10 to 15 minutes.
  11 serve over mashed potatoes or fetucine pasta.
  AND DON'T FORGET THE ITALIAN BREAD FOR
  DIPPNG.

<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
for the wine lover serve with Cakebread Cabernet 98' or
Bertani 94'

That sounds good.
I am going to try it with some venison back straps I have in the freezer.

Well how did it come out? Anxious to hear if you liked it.

We like!!! I sliced backstrap just a bit less than 1/2 inch thick across the strap making good size medallions of them.

This recipe is pretty dang good. Thanks for sharing and sorry I forgot to come back at you with the review!

Forgot to add that we marinade the venison in a milk based marinade to quite down the flavor a bit so it doesn't overpower the sauce.

glad you liked it.......ever tried venison parmigana? Its pretty good too. Let me know if you want that recepie.

I gladly take all recipes. It is fun to experement with different ways to cook game.

Thanks again.

OK here is what I have ... very simple dish

Use thin cutlets from any red meat animal of choice , by thin I mean 1/4 inch or less.

ingredients needed
eggs how many depends on how much you are making
breadcrumbs "
pasta sauce- I'm Italian and make my own but what ever you
prefer is fine. I like a thick sauce something
that sticks. Any kind of sauce as well marinara
a la vodaka , you pick.
mozzarela cheese

directions
beat eggs in a bowl to make an egg wash , then take your cutlets and dip them in . Next to the egg bowl take a paper plate and put a fair amount of breadcrumbs , take cutlet out of eggs and coat both sides with breadcrumbs and then into a frying pan with a little olive oil in it to cook them. As cutlets are done take them out and place on a plate with a paper towel under them to take off extra oil left behind . In a small sauce pan Warm not heat your sauce of choice while frying is going on . Once cutlets are done and sauce is warm put a spoonfull or two of sauce in the bottom of a glass oven safe dish ( I use a rectangle pyrex dish) then place your fried cutlets on top of the sauce. On top of the cutlets put enough sauce to cover but not soak the breadcrumbs . Next sprinkle shaved mozzarella cheese over all and place in oven till cheese turns golden brown . Remove and eat, side dish of pasta is nice . A nice bottle of Duck Horn Vinyards goes well.