4 thin slices of venison top round
¼ cup flour
4 TBS butter
1 TBS vegetable oil
¼ cup Marsala wine
½ lb mushrooms
1 clove garlic
¼ cup heavy cream
Salt & pepper
Pound out the venison using a mallet, between two layers of plastic zip-lock bag until very thin. Slice the mushrooms. Mince the shallot and the clove of garlic. Season the venison and dust with flour. Melt 3 TBS of butter and the oil in a large, heavy-bottomed sauté pan over medium high heat. The oil will prevent the butter from burning. Sauté the venison scaloppini for one minute on each side then remove from the pan and place on a warm platter in a warm oven.
Add the shallot and garlic to the sauté pan and cook for a couple of minutes. And the mushrooms and Sauté for three or four minutes in the sauté pan. Add the Marsala wine and reduce for a minute over high heat. Add the heavy cream and reduce until the sauce begins to thicken. Remove from the heat and whisk in the remaining butter. Add the scaloppini back into the pan and finish over medium-high heat for a minute more. Serve with freshly cooked pasta, rice pilaf, or a potato recipe of your choosing.
Accompany with a robust red wine and crusty French bread so you can sop up any remaining sauce.