Venison Marsala Recipes
VENISON MARSALA
Found this online a few years ago(don't remeber where). A great way to do something different with venison.
Provided by Mr. Ladypit
Categories Deer
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317.4, Fat 12.2, SaturatedFat 6.9, Cholesterol 120.4, Sodium 683.9, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 30.6
CROCK POT BEEF MARSALA
A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.
Provided by TheDancingCook
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
- Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
- Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
- Serve with or over rice, egg noodles or mashed potatoes.
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