Venison Marsala

Serves 4


  • 1 lb venison eye round
  • 2 tsp butter
  • 2 cloves garlic, chopped
  • 1 ½ cup Marsala
  • 1 lb mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1 tsp pepper


  1. Cut venison into ½"-thick slices. Place in plastic bag and flatten to ¼" thick in using a meat mallet. Dust with flour to coat all sides of each medallion
  2. Melt butter over medium-high heat and add chopped garlic. Place venison into skillet 
  3. Season the cutlets with freshly ground pepper and salt. Sear until brown, about 2 minutes per side. Remove venison from pan and set aside
  4. Add mushrooms to skillet and cook until soft, about 5 minutes
  5. Arrange venison cutlets on top of mushrooms and pour in Marsala wine. Bring to a simmer, then cover and cook 20 minutes
  6. Serve atop rice, pasta or with roasted squash