- 2 lbs. venison steaks
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- parsley for garnish
- 3 tbsp. butter, unsalted
- 2 oz. prosciutto
- 3 tbsp. onion, finely chopped
- 3/4 cup chicken broth
- 3/4 cup marsala cooking wine
- 8 ounces portabella mushrooms cut into slices
- Pound the venison steaks with a meat mallet to approximately 1/4 inch thick.
- Combine the spices: oregano, garlic powder, salt, pepper and thyme. Season both sides of the meat. Since I was making enough to feed about 20 people, I mixed this is a large batch in a shaker bottle. Sprinkle liberally when cooking.
- Cook the meat until your desired doneness.
- Melt 1 tablespoon of butter in a cast iron skillet, add mushrooms and sauté until they begin to soften.
- Add 3 tablespoons of chopped onion and sliced prosciutto. Cook until the onion is soft.
- Add 1 tablespoon of flour to create a roux. Blend well.
- Add marsala cooking wine and chicken broth. Reduce heat and simmer. Reduce sauce to one cup of gravy.
For our dinner party, I pound all the steak ahead of time, but I cut it into bit size pieces rather than flat steaks. This made cooking easy and guests could have as much as they wanted. Mixing all the spices into an extra shaker jar makes it so easy to season the meat.
Since not all guests like mushrooms, I made two sauces, one with mushrooms and one without. They looked completely different, the mushrooms change the color of the sauce.
Please see the original recipes that are linked in my post. While I combined a few recipes into my preferred method, these are not original recipes. This recipe card is created for your convenience.