1 & 1/2 pounds of venison medallions, sliced 3/8 inch thick and
pounded to 1/4 inch thick
Salt and freshly ground black pepper
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry Marsala
1/2 cup homemade chicken or beef stock
2 tablespoons soft butter
Season the venison with salt and pepper, then dip into flour and
shake off the excess. In a heavy 10 inch skillet (make mine cast iron),
melt the 2 tablespoons butter and 3 tablespoons olive oil over medium
heat. This will foam up. When it subsides, add the venison scallops, a
few at a time. Brown them for 3 minutes on each side. Set them aside on a
plate while you do the other scallops.
Pour off most of the fat from the pan, leaving just a film. Add the
Marsala and 1/4 cup of the stock and boil over high heat for 1 or 2
minutes. Scrape up any brown bits from the pan. Return the venison to the
pan, cover it and simmer over verylow heat for 10 minutes. Baste the
scallops with the liquid from time to time.
To serve, place the venison scallops on a heated platter. Add 1/4 cup
stock to the sauce in the skillet and boil, scraping up all the brown
bits sticking to the pan and its sides. When the sauce is reduced to a
syrupy glaze, taste for seasoning. Take the pan off heat and stir in the
softened 2 tablespoons of butter. Pour over the scallops and serve.