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Venison Marsala

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Had this again tonight with steaks from my first bow buck and was awesome. I think this will work on making even the toughest old bruiser tender. Though mine was a young'un. I adapted from FoodNetwork Recipe (Rachel Ray's veal marsala).

First, dethaw about 3 pounds of steaks and pound flat with a meat mallet or pierce really good with a tenderizer (my preferred method). Make sure they're good and flat. Season them with salt and peper. Dredge LIGHTLY in four and sear on each side for 2 minutes in a hot frying pan with some olive oil and butter. Once done frying all the steaks, keep them in a pan in the oven at 200 degrees or so.

Next, add a couple of packages of pre-sliced portobello mushrooms to the pan with some more olive oil and sautee for 5 minutes. Then add 2 cups marsala wine (can get cheapo stuff from liquor store) and 1 cup beef stock. Stir good to get all drippings and stuff worked up from pan into sauce. Bring to boil and shut off.

Finally, put the steaks over cooked egg noodles and pour the mushrooms and sauce over all of it. This is good eatin' and the dish friends an family rave about the most with my venison.

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Sounds good. you say 2 minutes each side---are you then just keeping them warm by placing in the oven at 200 while you prepare the portabello's and the noodles? Also, how flat (thickness) are you pounding the steaks--1/4 inch, 1/2 inch thick? Please confirm. thanks.

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Corey, you pound them pretty thin, probably a quarter inch or slightly less if possible. And yes, I keep them in the oven to keep them nice and hot until you assemble the whole dish just before putting on the table. I also find 200 degrees is a good temp to cook them just a little bit more but not too much to ensure they are just done - i.e. and not undercooked for the old folks and small children who could get really sick from having their meat too rare.

I typically do not like just plain deer steaks reheated the next day or any type of steak for that matter. But this dish is good microwaved the next day if there are any leftovers.

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