VENISON TENDERLOIN MARSALA WITH SHITAKE MUSHROOMS AND LEEKS
Pound them thin from the end (cut side) and trim any sinew
Mix ½ cup flour, 1/3 cup grated parmesan cheese and 1 tsp salt
Dredge meat in flour mixture
Heat 3 Tbls of olive oil in large skillet
Cook meat on medium high for 1-2 minutes each side (I used 1 minute or so)
Remove meat from pan and place it in an oven proof plate (I used another frying pan) in the oven preheated to 250.
Put 2 tbls of unsalted butter in the pan used for cooking the meat
Add 4 ounces of sliced shitake mushrooms, 2 cloves of minced garlic and the bottom 5" of a leek halved and sliced very thin
Saute on medium until leek is tender (3 to 5 minutes)
Remove mushrooms/leeks from the pan and place in oven with meat
Deglaze pan with 1 cup Marsala wine and the juice of 1 lemon; bring to a boil, then simmer until liquid is reduced by half
Add 1 cup of chicken stock and return to boil. Simmer over medium high heat until reduced to about 4 tablespoons
Whisk in 2 tablespoons of cold butter
Return the meat and mushrooms to the pan and coat with the sauce while warming
Serve meat topped with mushroom/leek mixture (it goes really well with Cakebread Pinot Noir)
