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VENISON TENDERLOINS MARSALA 1 1/2 to 2 lb. venison tenderloins salt fresh ground pepper flour 2 Tbsp. butter 3 Tbsp. olive oil 1/2 c. Marsala wine 1/2 c. venison stock (or beef stock) 1 Tbsp. butter, softened 1/2 c. heavy cream Cut tenderloin into scallops, 3/8-inch thick. Pound with mallet to 1/4-inch thick. Season with salt and pepper. Dredge in flour, shake off excess. Melt two tablespoons butter and 3 tablespoons oil in heavy 12-inch skillet on medium heat. When foam subsides brown scallops, three at a time, for 3 minutes on each side. Transfer to a plate. Pour off most of the oil from skillet. Add wine and one half cup of venison stock. Bring to a boil, scraping bottom of pan, for 2 minutes. Reduce heat. Add venison scallops. Simmer 10 minutes, basting occasionally. Transfer venison to heated serving dish. Add 1/4 cup stock to mix in browned bits of venison. When sauce has reduced by half remove from heat. Season with salt and pepper. Stir in one tablespoon soft butter and 1/2 cup heavy cream and pour over the venison. It's a dish fit for anyone. Lots of work but well worth it. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |