Venison Marsala is a deep and flavorful recipe that provides a unique way to use your venison steak. (But it would work just as well with beef!)
A Take On The Classic Chicken Marsala
You’ve undoubtedly heard of the Italian-American classic Chicken Marsala: chicken cooked in a Marsala wine reduction with sauteed mushrooms.
That dish is a variation on a classic Italian scaloppine, a dish where thin cuts of meat (most often veal, pork, or chicken) are dredged in flour, sauteed, and served with a wine reduction sauce. Scaloppine is really more of a method than a set dish, and there are many variations throughout Italy.
Marsla wine is often paired with steak or veal in addition to chicken, so we thought, why not venison?
The meaty depth of the venison with the bold flavor of the Marsala wine reduction promised to be a match made in heaven!
How does our Venison Marsala taste?
Move over chicken Marsala, there’s a new Marsala meat in town!
In all seriousness, the deeper flavors of venison pair incredibly well with the Marsala and mushroom sauce. Mushrooms, red wine, dark meat. What more could you ask for in a comforting, hearty dish?
If you’re used to cooking with venison, you know that it can be tricky to get it tender without a long cooking time. In this recipe, pounding the steaks thin takes any toughness out of them, leaving you with simply flavorful meat!
A Simple Marsala
Even though Marsala wine comes with the stigma of culinary grandeur, this dish is actually quite simple to prepare.
A quick pan sear and a ten minute simmer yield a main dish that is moist and full of flavor. Paired with some rice (or mashed potatoes) and some steamed veggies, it makes for a meal that tastes like you’ve slaved for hours.
Don’t have venison? Make Beef Marsala!
If this dish sounds tasty, and now you’re wishing you had access to some venison meat, don’t worry. Mushrooms and Marsala wine are just as tasty with some beef steak. So, grab a sirloin steak and make beef marsala instead!
Venison Marsala
Ingredients
- 4 (5oz) venison steaks (or beef sirloin steaks)
- 1/3 c unbleached all-purpose flour
- 1 1/2 Tbsp olive oil, divided
- 3 c sliced mushrooms
- 1 c Marsala wine
- 1 c beef stock (low sodium)
- Salt and pepper (to taste)
Instructions
- Pound the steaks to ¼ inch thickness, using a meat mallet. (If you are using flat iron beef steaks, there should be no need to pound them, since they should be flat enough already.)
- Place the flour onto a large plate and dredge both sides of the pounded steaks in flour
- Heat 1 Tbsp of the olive oil in a large skillet over medium high heat. Add the meat and cook until golden, 1-2 min per side. Remove steaks from frying pan and place on a paper towel lined plate.
- Add 1-2 tsp of olive oil if the skillet looks dry. Add the mushrooms and saute for 2-3 min, until lightly golden. Remove the mushrooms from the pan.
- De-glaze your pan by adding the Marsala wine and stock, scraping up any stuck bits. Reduce the heat to medium and simmer for 5-6 minutes until the mixture has reduced slightly.
- Return the meat and mushrooms to the pan and simmer for 2-4 minutes to heat through.
- Season with salt and pepper to taste.
- Serve over mashed potatoes or white rice with a side of green veggies.
Notes
Love venison? Try some of our other venison recipes!
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original image here as a fun throwback and shout out to how far we’ve come. Enjoy!
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Diana
Tuesday 13th of December 2022
This recipe is delicious and easy! I used venison sirloin steaks and chicken broth because it is what I had opened. I served it with mashed potatoes and green beans. I will make this again and again. Thank you for sharing this!
Sarah - Curious Cuisiniere
Thursday 15th of December 2022
So glad you enjoyed it Diana!
Lorine
Tuesday 6th of August 2019
My dad was at first disappointed...he thought I'd wasted beef by adding all the extra ingredients (he prefers beef with just salt and pepper). When he found out was venison he was impressed. This was my first venison dish that didn't involve ground meat, and I was pleased with how it turned out. Thank you!
Sarah Ozimek
Wednesday 7th of August 2019
How funny! We're glad he liked it in the end! Venison can be a bit tricky to cook, so we're glad you found and enjoyed our recipe! (Be sure to check out our other venison recipes too. We think you'll continue to be pleased!)
Mom
Tuesday 20th of November 2018
Excellent dish! I made this for dinner tonight. I have made chicken Marsala many times, but never thought to use venison. This recipe was a hit with the family. The venison was moist and the taste was outstanding. The only thing I did differently was brine the steaks in a water, salt, and beef stock for about 2 hours. I added the salt and pepper to the flour prior to dredging the steaks then followed the recipe exactly. Very good recipe. I will be making this again as requested by the family. Thank you for this wonderful recipe!!
Sarah Ozimek
Wednesday 21st of November 2018
So glad you and your family enjoyed it!
Mrs K
Monday 18th of March 2013
I'm making this tonight but haven't tried it without the flour. One question - why chicken stock and not beef? the friend who introduced this to us uses chicken stock as well.
Sarah
Monday 18th of March 2013
Chicken is the traditional meat to use when doing a Marsala style, so we chose to use chicken stock in a nod to the traditional dish, as well as for the lighter flavor that chicken stock would give. You could use beef stock here if you wanted. It would change the flavor a bit, giving the dish a more heavy and beefy flavor, but it definitely would work.
Jillian
Thursday 13th of September 2012
Oh, my mouth is just watering all over! Looks wonderful:)
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