Had this again tonight with steaks from my first bow buck and was awesome. I think this will work on making eventhe toughest old bruiser tender. Though mine was a young'un. I adapted from FoodNetwork Recipe (Rachel Ray's veal marsala).
First, dethaw about 3 pounds of steaks and pound flat with a meat mallet or pierce really good with a tenderizer (my preferred method). Make sure they're good and flat. Season them with salt and peper. Dredge LIGHTLY in four and sear on each side for 2 minutes in a hot frying pan with some olive oil and butter. Once done frying all the steaks, keep them in a pan in the oven at 200 degrees or so.
Next, add a couple of packages of pre-sliced portobello mushrooms to the pan with some more olive oil and sautee for 5 minutes. Then add 2 cups marsala wine (can get cheapo stuff from liquor store) and 1 cup beef stock. Stir good to get all drippings and stuff worked up from pan into sauce.Bring to boil and shut off.
Finally, put the steaks over cooked egg noodles and pour the mushrooms and sauce over all of it. This is good eatin' and the dish friends an family rave about the most with my venison.
Sounds great but my wife doesn't like mushrooms so I usually stick to Venison Francaise or Parmagian, The mushrooms get thrown in when I'm just cooking for myself.
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
Dethaw the meat? You mean thaw? lol.....My girlfriend says get some meat out of the freezer and unthaw it....I told her it was already unthawed lol..........I love Marsala....will have to try this.
lol it's ok. I just like to poke fun at my girlfriend for 'unthawing' some meat. Lord knows I say some crazy things as well lol! That recipe sounds great. Cant wait to try it.
Ha. It's great and its simple in terms of ingredients. Most of the work is in prepping the venison. Again, I think a tenderizer, the kind with the steel teeth that you punch through the deer is the most effective at flattening and tenderizing. You can get them for anywhere from $20 to $60 and they are a great all around tool for any lean cut of meat.
Def trying this one out!! I don't know if any of you are big on smoking (slow cooking) but portobello 'shrooms are DELICIOUS smoked. Just go REALLY easy on the smoke when you do them, they soak it up like crazy, easy to over smoke them. But I am gonna use some of the smoked ones in this dish, ought to rock and roll!! Thanks for sharing.
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"Only accurate rifles are interesting"
I will have to try with the smoker. Do you smoke em regular or cold smoke em? Also, if you want to use something more fresh than the egg noodles, I've bought that fresh egg fettucini you can get in the dairy section with the canned dough, etc. Is really handy and adds another dimension.
Venison Marsala
I betcha, no minnesota pun intended, I've been saying it that way since I was a young'un. I'd better start correcting myself.
