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Venison tenderloin marsala with shitake mushrooms and leeks
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<blockquote data-quote="DZelenka" data-source="post: 473092" data-attributes="member: 20543"><div style="text-align: center"><div style="text-align: center"><strong>VENISON TENDERLOIN MARSALA WITH SHITAKE MUSHROOMS AND LEEKS</strong></div> </div><p> Cut venison tenderloin into 1 ¾" pieces (about 6 works with the amount of sauce)</p><p> Pound them thin from the end (cut side) and trim any sinew</p><p> Mix ½ cup flour, 1/3 cup grated parmesan cheese and 1 tsp salt</p><p> Dredge meat in flour mixture</p><p> Heat 3 Tbls of olive oil in large skillet</p><p> Cook meat on medium high for 1-2 minutes each side (I used 1 minute or so)</p><p> Remove meat from pan and place it in an oven proof plate (I used another frying pan) in the oven preheated to 250.</p><p> Put 2 tbls of unsalted butter in the pan used for cooking the meat</p><p> Add 4 ounces of sliced shitake mushrooms, 2 cloves of minced garlic and the bottom 5" of a leek halved and sliced very thin </p><p> Saute on medium until leek is tender (3 to 5 minutes)</p><p> Remove mushrooms/leeks from the pan and place in oven with meat</p><p> 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</p><p> Add 1 cup of chicken stock and return to boil. Simmer over medium high heat until reduced to about 4 tablespoons</p><p> Whisk in 2 tablespoons of cold butter</p><p> Return the meat and mushrooms to the pan and coat with the sauce while warming</p><p> Serve meat topped with mushroom/leek mixture (it goes really well with Cakebread Pinot Noir)</p></blockquote><p></p>
[QUOTE="DZelenka, post: 473092, member: 20543"] [CENTER][CENTER][B]VENISON TENDERLOIN MARSALA WITH SHITAKE MUSHROOMS AND LEEKS[/B][/CENTER] [/CENTER] Cut venison tenderloin into 1 ¾” pieces (about 6 works with the amount of sauce) 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) [/QUOTE]
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Venison tenderloin marsala with shitake mushrooms and leeks
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