Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Italian Inspired Venison Marsala Recipe (have not tried yet)

Hey guys,

Haven't tried this one yet, but just found it on the web, and wanted to see if anyone else has tried it yet. I know veal and chicken marsala are great from a good restaurant. But how about taking the tenderloin or backstrap and slicing it up to be the same sort of cut? Looks good to me!

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

I can't take photo, or recipe credit. I just threw the information on here. Both are courtesy of food.com

Has anyone else tried it, does it work? I might be trying this next time I am having deer. (I cant figure out how to get the BBcode to put my picture on so hope this works)

[img]http://i.imgur.com/uO1Q8nC.jpg?1[/img]

Yes Venison Marsala,French,breaded cutlets,chicken fried steak ect. any dish you use veal or chicken is great with venison

Heres your picture of the Marsala

There are several types of Marsala wine. Make sure you don't use a sweet one or your dish will taste like a dessert.

I have some venison tenderloin in the freezer and that looks great ! Thinking tomorrow nights's supper menu is already figured out !

What I shall I be there and do you want red or white?

About 7ish, I only like white or rose wines, and casual dress is fine

A nice Finger Lakes Reisling,I'll just wear my Hugh Heffner robe

Sounds great and a favorite. That said, I'll take veal (read critter) saltimbocca over any veal dish.

Yeah I agree Ed! Now I want some Prosciutto, lol! Granted, the venison will be different then the veal. I figured it would be worth a try. Chicken or veal Marsala has got to be my favorite Italian dish I get when I go out to a not to fancy restaurant.

I don't know, i've been hard pressed to beat the garlic and onion fried backstrap. Can't seem to find a recipe that is different, and that I like "better".