Yield: 4 Servings
|2 pounds||Venison round or tenderloin|
|½ pounds||Mushrooms, sliced|
|1 teaspoon||Ground white pepper|
|⅓ cup||Marsala wine|
|¼ cup||Reduced meat stock or Demi Glace (see note below)|
|¼ cup||Heavy cream|
My personal favorite and a wonderful variation on the classic Italian veal Marsala. This meat is cut and handled differently than the recipe above.
Method: Cut scallopine from the round (top of hind leg) or tenderloins about ½ inch thick. Pound between two sheets wax paper to less than ¼ inch thick. Meanwhile, saute ½ pound sliced mushrooms in three tablespoons butter until they are lightly browned and hold them aside. Mix flour, salt and pepper and dredge meat in seasoned flour or put dry ingredients and meats in a bag and shake to coat and saute on medium-high heat until golden brown. Remove meat to a heated platter. Add mushrooms to pan and reheat. Add Marsala wine to pan, stirring to dislodge any browned particles. Add reduced meat stock and heavy cream, stirring and bring to a full boil. Reduce slightly until thickened enough to coat the back of a spoon, pour over meat and serve.
NOTE: Heavy meat stock can be made from the bones and trimmings of the deer as you would beef or chicken stock. Or substitute a Knorr brand product called "Demi Glace" which can be found in supermarkets wherever the sauce mixes live. It comes in envelopes; just add water. It's not the real thing but it's pretty close. If you have no other possibility, some good quality beef gravy can be substituted and it's definitely not the same as game stock but how bad could it be? Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio <pastorio@...>