Venison Marsala [video]

by drpaul

Although I’m cooking this dish with venison, you could easily substitute chicken or pork.  - Dr. Paul

1/3 – 1/2 lb of venison or pork, per person; OR 1-2 boneless, skinless organic chicken thighs per person
4 tablespoons organic butter
Sea salt and fresh cracked black pepper
2-3 shallots, chopped
8 oz. organic mushrooms, sliced or chopped
1/2 cup dry white wine
1/8 cup Marsala wine
1/2 cup organic heavy cream – optional

  • Season meat on both sides with sea salt and fresh cracked pepper
  • In medium stainless steel* sauce pan over medium heat, melt 3 tablespoons of butter and add meat [*DO NOT USE NON-STICK PANS - they leach cancer causing chemicals into the food which then ends up in your body]
  • Cook 3-5 minutes on each side, depending on the type and thickness of meat, adding 1 more tablespoon of butter when meat is turned
  • Remove meat to warm pan
  • Add white wine and scrape all brown meat residue from pan
  • Add chopped shallots and cook for 3-4 minutes
  • Add sliced or chopped mushrooms and cook for 2-3 minutes
  • Add Marsala wine
  • Season sauce to taste with sea salt and fresh cracked black pepper
  • Optional: add 1/2 cup heavy cream and simmer gently for 3-4 minutes
  • Slice meat
  • Spoon sauce onto plates and lay sliced meat on top of sauce

Chicken Marsala

by admin

6-8 boneless, skinless chicken thighs, seasoned on both sides with sea salt and black pepper
4 large shallots, chopped
8 oz. fresh, organic mushrooms, chopped
4 Tablespoons organic butter
1/2 cup white wine
1/4 cup Marsala wine
Sea salt and fresh cracked pepper

  • In large skillet on medium, melt 3 Tablespoons butter; add chicken thighs and cook each side of chicken thigh for 6-8 minutes.
  • Remove chicken to separate pan.
  • To original pan, add 1 Tablespoon butter, shallots, and chopped mushrooms, stirring to scrape pan; cook for 3-4 minutes.
  • Add white wine and Marsala wine, along with meat juice from pan holding chicken, stir and simmer 3-5 minutes to thicken.