Post by bowman on Feb 27, 2009 18:46:00 GMT -5
Here is a new one Tracey just found and it is outstanding!!!
2 lb. venison steaks or back strap fillets
flour
2-3 TBLS. olive oil
1 tsp. dry basil or 1 TBLS. fresh basil
1 tsp. dry rosemary or 1 TBLS. fresh
8-12 oz. baby portabello mushrooms, cleaned and sliced
1/2 cup diced onion
4 cloves garlic, crushed or minced
1 TBLS. flour
1 cup Marsala wine
1 cup heavy cream
Lightly coat venison in flour while heating oil in a large skillet over med-high heat. Sear venison in oil, only turn it once, don't play with it. You only need it cooked to rare. Remove it from pan, sprinkle it with basil and rosemary and set aside.
Saute mushrooms, onion and garlic in skillet over med. heat. If pan is dry add a bit more olive oil or butter. When mushrooms are nearly done stir in flour and brown a little. Stir in the Marsala and be sure to stir well to pull up all the brownings from bottom of the skillet. Turn heat down to simmer and stir in the cream. Return meat to the pan and simmer 10 - 15 minutes to finish cooking the meat.
Serve over pasta, noodles or tortellini.
This recipe is also good substituting chicken, goose, pheasant, or turkey breast meat for the venison.
2 lb. venison steaks or back strap fillets
flour
2-3 TBLS. olive oil
1 tsp. dry basil or 1 TBLS. fresh basil
1 tsp. dry rosemary or 1 TBLS. fresh
8-12 oz. baby portabello mushrooms, cleaned and sliced
1/2 cup diced onion
4 cloves garlic, crushed or minced
1 TBLS. flour
1 cup Marsala wine
1 cup heavy cream
Lightly coat venison in flour while heating oil in a large skillet over med-high heat. Sear venison in oil, only turn it once, don't play with it. You only need it cooked to rare. Remove it from pan, sprinkle it with basil and rosemary and set aside.
Saute mushrooms, onion and garlic in skillet over med. heat. If pan is dry add a bit more olive oil or butter. When mushrooms are nearly done stir in flour and brown a little. Stir in the Marsala and be sure to stir well to pull up all the brownings from bottom of the skillet. Turn heat down to simmer and stir in the cream. Return meat to the pan and simmer 10 - 15 minutes to finish cooking the meat.
Serve over pasta, noodles or tortellini.
This recipe is also good substituting chicken, goose, pheasant, or turkey breast meat for the venison.
