Best Venison Marsala Recipes

VENISON CHOPS W/ CRANBERRY CHERRY MARSALA SAUCE

VENISON CHOPS W/ CRANBERRY CHERRY MARSALA SAUCE image

Categories Game Fry

Yield 6 people

Number Of Ingredients 15

Ingredients

6 venison chops cut 1 1/4 inch thick bone frenched
3 tbsp fresh rosemary finely chopped
1 tsp salt
2 tsp cracked black pepper
3 tbsp vegetable oil
Sauce recipe to follow
6 sprigs rosemary
Sauce:
2 cups dry marsala
1/2 cup dried tart cherries
2 cups frozen dark cherries, halved
1/4 cup brown sugar
1 tsp fresh rosemary minced
1/2 tsp allspice
1/2 orange zest only

Steps:

Sauce: Combine Marsala and dried cherries in a deep saucepan. Boil to reduce mixture by 2/3 cup about 8 min. Mix n the remaining ingred. Bring to a boil stirring occasionally about 8 min. Cool slightly before serving with the venison. Venison Season the venison chops with rosemary, salt and cracked pepper. Heat oil in a large heavy saute pan for medium rare, brown the chops on med high heat for 2-3 min per side, basting with the oil in the pan. To serve, drizle or pool sauce on the plate and top with the chop, garnish with a sprig of rosemary if desired.

VENISON MARSALA

Venison Marsala image

Found this online a few years ago(don't remeber where). A great way to do something different with venison.

Provided by Mr. Ladypit

Categories Deer

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs venison (backstrap or tenderloin)
1/2 cup flour
1/3 cup parmesan cheese (grated)
1 teaspoon salt
4 tablespoons butter
1/4 lb fresh mushrooms (sliced)
2 green onions, with tops (chopped)
1/2 cup consomme or 1/2 cup beef broth
2 tablespoons lemon juice
1/4 cup marsala wine (apple juice if you don't l want alcohol)
chopped parsley

Steps:

Trim meat and cut into 1/4 inch slices.
Combine flour, cheese, and salt.
Dredge meat into flour mixture and shake off excess.
Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
Add consomme, lemon juice, and wine. Mix well.
Return meat to skillet and cover.
Simmer for 10-15 minutes or until tender.
To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.

Nutrition Facts : Calories 317.4, Fat 12.2, SaturatedFat 6.9, Cholesterol 120.4, Sodium 683.9, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 30.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #dietary #low-carb #wild-game #deer #low-in-something #meat