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Wild Game Marsala Recipe

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This recipe for Wild Game Marsala, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul "Hokie" Lautermilch
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. wild game meat (or beef if desired)
portobello mushrooms (sliced)
regular white mushrooms (sliced)
Marsala wine
chicken broth
flour, seasoned to taste (salt, pepper, garlic powder, paprika, etc.)
2-3 T butter for browning mushrooms and meat

Directions:
Directions:
Remove as much membrane from meat as possible.
Cut across the grain into medallions.
Lightly pound medallions.
Dredge in flour mixture and set aside.

Saute sliced mushrooms in butter until light brown.
Remove and set aside.

Add more butter to same pan and saute game medallions until golden brown.
Add cooked mushrooms and cover with 2/3 Marsala, 1/3 chicken broth mixture.
Bring to boil, then lower heat to a simmer and cook until liquid is reduced by half.

Serve with potatoes or over noodles and with a hearty Merlot (not Two Buck Chuck...support your local vintner).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2-1/2 glasses of wine
Personal Notes:
Personal Notes:
This works quite well with 1/2" thick venison steaks.

 

 

 

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