Venison Marsala Recipe

Name: Venison Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs venison (backstrap or tenderloin), 1/2 cup flour, 1/3 cup parmesan cheese (grated), 1 teaspoon salt, and more.

Yes, Venison Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Marsala

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