Venison Marsala



Please see directions


1. Thin slices of dear meat (sirloin of any muscle meat, clean silver skin) Pound out thinly, dredge in seasoned flour. Saute (fry) in olive oil.

2. Brown over high heat. Remove meat and set aside. Add sliced mushrooms. Saute until golden.

3. Deglaze pan with 1/4 cut marsala wine. Reduce over medium heat. Flambe (high vapors).

4. Then stire in heavy cream and reduce to desired thickeness. Pour sauce over meat.

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