Ingredients
-
1 1/2 lbs venison (backstrap or tenderloin)
-
1/2 cup flour
-
1/3 cup parmesan cheese (grated)
-
1 teaspoon salt
-
4 tablespoons butter
-
1/4 lb fresh mushrooms (sliced)
-
2 green onions, with tops (chopped)
-
1/2 cup consomme or 1/2 cup beef broth
-
2 tablespoons lemon juice
-
1/4 cup marsala wine (apple juice if you don't l want alcohol)
-
chopped parsley
Instructions
- Trim meat and cut into 1/4 inch slices.
- Combine flour, cheese, and salt.
- Dredge meat into flour mixture and shake off excess.
- Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
- Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
- Add consomme, lemon juice, and wine. Mix well.
- Return meat to skillet and cover.
- Simmer for 10-15 minutes or until tender.
- To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.