A delightful take on the classic Venison Marsala, enhanced with a touch of garlic and thyme for a richer flavor.
Trim the venison and slice it into thin pieces.
Ensure the slices are of even thickness for uniform cooking.
Combine the flour, parmesan cheese, salt, and black pepper in a mixing bowl.
Mix thoroughly to ensure the seasoning is evenly distributed.
Dredge the venison slices in the flour mixture, shaking off any excess.
Coat the meat evenly for a nice crust when cooked.
Heat 2 tablespoons of butter in a skillet over medium heat and brown the venison slices for 1 minute on each side. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
In the same skillet, add the remaining butter and sauté the mushrooms, green onions, garlic, and thyme until tender.
Stir frequently to prevent burning and ensure even cooking.
Pour in the beef broth, lemon juice, and Marsala wine, stirring to combine.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Return the venison slices to the skillet, cover, and simmer for 10-15 minutes until tender.
Check occasionally to ensure the sauce does not reduce too much.
Serve the venison with the sauce poured over and garnish with chopped parsley.
Pair with a side of rice or mashed potatoes for a complete meal.
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