Venison Marsala
Dive into the rich, savory elegance of Venison Marsala, a gourmet twist on a classic Italian favorite. This recipe pairs tender, pan-seared venison medallions with a velvety sauce made from Marsala wine, earthy cremini mushrooms, and a touch of heavy cream. Aromatic shallots and garlic add depth, while fresh parsley brightens the dish, making it a perfect centerpiece for a special dinner. With just 15 minutes of prep time, this dish is surprisingly simple to prepare and highlights venison's unique flavor profile in a way that feels both rustic and refined. Serve over creamy mashed potatoes, buttery pasta, or with crusty bread to soak up the luscious sauce—an unforgettable meal for game meat enthusiasts and adventurous palates alike.
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Recipe Information
Ingredients
- 1 pound Venison loin
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons Shallots, minced
- 2 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 0.5 cup Marsala wine
- 0.75 cup Beef or venison stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim any silverskin or fat from the venison loin, and slice it into medallions about 1/2 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each venison medallion in the flour mixture, shaking off the excess.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter.
Once the butter has melted, add the venison medallions to the skillet in a single layer, without overcrowding. Sear for 2-3 minutes per side, or until golden brown. Remove the medallions and set aside.
Reduce the heat to medium, and add the minced shallots and garlic to the skillet. Sauté for 1-2 minutes, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Deglaze the skillet by pouring in the Marsala wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Let the wine simmer for 2-3 minutes, until slightly reduced, then add the beef or venison stock. Simmer for an additional 5 minutes to allow the flavors to concentrate.
Stir in the heavy cream and the remaining 2 tablespoons of butter, and return the venison medallions to the pan. Simmer for 3-4 minutes, or until the sauce has thickened slightly and the venison is cooked to your desired doneness.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the chopped fresh parsley over the dish, and serve the Venison Marsala warm with mashed potatoes, pasta, or crusty bread.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 19.6 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
