ook while you prepare the Marsala Recipe below.
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owl; set aside.
Slice venison roast into serving size portions
Trim meat and cut into 1/4 inch slices.
Combine flour, cheese, and salt.
Dredge meat into flour mixture and shake off excess.
Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
Add consomme, lemon juice, and wine. Mix well.
Return meat to skillet and cover.
Simmer for 10-15 minutes or until tender.
To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's ...
br>In same skillet add Recipe Ready Marsala Blend, and cook over
about 3 minutes. Add the Marsala wine and bring to a
reshness and ease.
Add venison to baggies and add marinade
owl, soak currants in the marsala wine for 1 to 2
br>When hot, add the marsala wine.
Cook until steaming
Brown meat in oil, drain off any fat (not necessary with venison).
Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
Cover tightly and cook slowly for 15 minutes.
Combine water and cornstarch; add to pan.
Cook about 5 minutes.
Serve over rice or noodles.
Top with sesame seed if desired.
nstructions, substituting 2/3 cup Marsala for water. Bake cake and
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Cut venison into 1-inch cubes.
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
o stir mushrooms.
Add Marsala wine around chicken pieces.
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
re lightly browned.
Add Marsala and bring to a boil
Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.
Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sauteed mushrooms. Pour sauce over grilled chicken before serving.
he Swanson(R) Chicken Broth, Marsala, and half-and-half, whisking