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

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