Entrees » Venison Marsala
Paul Jensen uses the eye round of venison (hunted from his back yard!) in this Marsala dish twist. He sears the venison in garlic and butter, adds mushrooms and simmers with Marsala wine. Paul recommends serving this rustic — yet elegant — game dish over rice, or aside roasted squash.
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!