Venison Marsala

Step 1

Pound the steaks to ¼ inch thickness, using a meat mallet. (If you are using flat iron beef steaks, there should be no need to pound them, since they should be flat enough already.)

Step 2

Place the flour onto a large plate and dredge both sides of the pounded steaks in flour

Step 3

Heat 1 Tbsp of the olive oil in a large skillet over medium high heat. Add the meat and cook until golden, 1-2 min per side. Remove steaks from frying pan and place on a paper towel lined plate.

Step 4

Add 1-2 tsp of olive oil if the skillet looks dry. Add the mushrooms and saute for 2-3 min, until lightly golden. Remove the mushrooms from the pan.

Step 5

De-glaze your pan by adding the Marsala wine and stock, scraping up any stuck bits. Reduce the heat to medium and simmer for 5-6 minutes until the mixture has reduced slightly.

Step 6

Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.

Step 7

Season with salt and pepper to taste.

Step 8

Serve over mashed potatoes or white rice with a side of green veggies.