Recipe - VENISON MARINATED IN MOLASSES AND

2 pound Venison round or tenderloin
One half pound Mushrooms, cut or sliced up
3 tablespoon Butter
1 cup Flour
1 teaspoon Salt
1 teaspoon Ground white pepper
1/3 cup Marsala wine
One fourth cup Reduced meat stock or Demi
Glace (see note below)
One fourth cup Heavy cream

My personal favorite and a wonderful variation on the classic Italian veal
Marsala. This meat is cut and handled differently than the recipe above.

Method: Cut scallopine from the round (top of hind leg) or tenderloins
about One half inch thick. Pound between two sheets wax paper to less than 1/4
inch thick. Meanwhile, saute One half pound cut or sliced up mushrooms in three
tablespoons butter until they are lightly browned and hold them aside. Mix
flour, salt and pepper and dredge meat in seasoned flour or put dry
ingredients and meats in a bag and shake to coat and saute on mediumhigh
heat until golden brown. Remove meat to a heated platter. Add mushrooms
to pan and reheat. Add Marsala wine to pan, stirring to dislodge any
browned particles. Add reduced meat stock and heavy cream, stirring and
bring to a full boil. Reduce slightly until thickened enough to coat the
back of a spoon, pour over meat and serve.

NOTE: Heavy meat stock can be made from the bones and trimmings of the
deer as you would beef or chicken stock. Or substitute a Knorr brand
product called "Demi Glace" which can be found in supermarkets wherever the
sauce mixes live. It comes in envelopes; just add water. It's not the real
thing but it's pretty close. If you have no other possibility, some good
quality beef gravy can be substituted and it's definitely not the same as
game stock but how bad could it be?

Posted to FOODWINE Digest 23 November 96

Date: Sat, 23 Nov 1996 17:46:56 0800

From: Bob Pastorio pastorio@RICA.NET