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4.6 from 39 votes

Venison Marsala

Venison Marsala is a deep and flavorful recipe that provides a unique way to use your venison steak. (But it would work just as well with beef!)

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Course: Dinner
Cuisine: Italian

Ingredients

  • 4 (5oz) venison steaks (or beef sirloin steaks)
  • 1/3 c unbleached all-purpose flour
  • 1 1/2 Tbsp olive oil, divided
  • 3 c sliced mushrooms
  • 1 c marsala wine
  • 1 c beef stock (low sodium)
  • salt and pepper (to taste)

Instructions

    Cup of Yum
  1. Pound the steaks to ¼ inch thickness, using a meat mallet. (If you are using flat iron beef steaks, there should be no need to pound them, since they should be flat enough already.)
  2. Place the flour onto a large plate and dredge both sides of the pounded steaks in flour
  3. Heat 1 Tbsp of the olive oil in a large skillet over medium high heat. Add the meat and cook until golden, 1-2 min per side. Remove steaks from frying pan and place on a paper towel lined plate.
  4. Add 1-2 tsp of olive oil if the skillet looks dry. Add the mushrooms and saute for 2-3 min, until lightly golden. Remove the mushrooms from the pan.
  5. De-glaze your pan by adding the Marsala wine and stock, scraping up any stuck bits. Reduce the heat to medium and simmer for 5-6 minutes until the mixture has reduced slightly.
  6. Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.
  7. Season with salt and pepper to taste.
  8. Serve over mashed potatoes or white rice with a side of green veggies.

Notes

  • This recipe was updated February 2017. We made the Marsala even better!