I defrosted a venison roast yesterday but I was not sure how I wanted to prepare it. That seems to happen a lot with me. I will grab something out of the freezer and figure out a recipe when it comes time to start cooking. So, after careful thought and consideration, I decided to make venison marsala. First, you have to prepare the meat properly so you do not end up with a chewy piece of meat. Removed any remining silver skin that was left on the roast. Next, I sliced the roast into cutlets. After you slice the roast into cutlets, Pounded and tenderized the cutlets so they are flat and even. Now we are ready to cook.
- Break and beat 2 eggs into a bowl. Season to taste
- Dredge the venison cutlet through the egg wash
- Place venison cutlet in seasoned bread crumb and cover completely.
- Place venison culet in frying pan with hot vegetable oil.
- Lightly brown culets on both sides then remove from pan.
- Making the Marsala –
- Dice up one medium size onion and place into the same oil that you fried your cutlets in.
- Mix in a container of fresh sliced mushroom
- Roughly chop 2 cloves of Garlic and add into the frying pan.
- When onions are translucent, drop in a ½ stick of butter
- Add in ¾ cup of Marsala Wine.
- Simmer Marsala for a few minutes
- Add Venison Cutlets back into the Marsala and top with a slice of mozzarella. Cover pan allowing the mozzarella to melt and you are ready to served.