This recipe is a twist on Veal or Chicken Marsala often served at upscale Italian restaurants. I did not have any Marsala wine on hand when I made it and found that a dash of sweet vermouth works just fine (as would apple cider or grape juice)!
Venison in Vermouth Mushroom Sauce
- 1 lb. venison chops or steaks, boneless
- ¼ cup flour, seasoned with salt and pepper to taste
- 1 Tbsp. olive oil
- 1 cup sliced mushrooms
- 1 shallot, minced (or ~1/4 cup minced red onion)
- 1 clove garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tsp. fresh thyme, minced or ½ tsp dried thyme
- 2 Tbsp. butter
- 1/2 cup beef stock or broth (or veal stock)
- 1/2 cup sweet vermouth, marsala wine, apple cider, or grape juice
- Salt and fresh cracked pepper to taste
- Pound and soak venison in brine as described in steps 1 and 2 here for a few hours. Can be shortened to just an hour if you are pressed on time.
- Heat 1 Tbsp. olive oil in a large skillet over medium high heat.
- Dredge venison cutlets in seasoned flour and place in hot oil. Sear the meat until golden brown, a few minutes on each side.
- Remove the venison from the pan and place on a plate.
- Add the mushrooms, shallot, garlic, parsley, and 2 Tbsp butter to the skillet and sauté until the vegetables are soft, about 5 minutes.
- Add the beef or veal stock and the vermouth to the pan. Let mixture simmer, almost boil, for a few minutes to thicken the sauce and stir to make sure it doesn’t burn or stick to the pan.
- Add the venison back to the pan to heat through and get mixed with the sauce flavors. Add the thyme.
- Plate the venison and spoon mushrooms and sauce on top of the meat. Tastes great with mashed potatoes! Serves 4.