Antler and Fin Podcast: Venison Steak Marsala… Oh. But I don’t like venison!
I think chicken marsala was one of the first dishes I ever made for my mom when I was a kid. I remember taking her the meal while she was working at the local hospital. I am not sure why I never thought to make this as a wild game dish before. The meal is slightly sweet, savoury, and comforting.
This meal is also a one pan meal, minus the pasta or starch. I use a stainless-steel pan for the recipe because it gives the steaks a great crispy brown crust. You can use a non-stick pan but you will not get the steaks as brown.
Don’t worry about the flour sticking to the pan because you are going to deglaze it with stock and wine while making the sauce. This method captures all those delicious brown bits you get from browning the meat.
Enjoy this meal over pasta, creamy polenta, cheese grits, or mashed potatoes for a great dinner any day of the week.
Read the written version of this recipe as prepared by Justin Townsend
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About Venison:
Today we’re going to explore why the venison you tried that one time and hated, tasted so bad, and why the venison we’re making here at harvesting nature tastes so good.
Now there’s no one rule or reason for this phenomenon, so let’s break it down.
Many people’s first exposure to venison seems to be from some deer meat cooked up by their uncle, or a friend, or maybe even by their parents when they were children.
It was probably dry, and tough, and grainy, and chewy, and livery, and that bad “g” word we don’t like to hear around here; gamey.
Most people politely choke it down, internally swearing to themselves, “NEVER. AGAIN.”
Well, there were probably several reasons your uncle’s venison roast tasted like crap.
1. Age
2. Diet
3. Sex
4. Processing
5. Storing
6. Cooking
For those of you who may be listening who haven’t tried venison since that first awful experience, maybe it’s time to try it again, but this time from someone who knows what they’re doing with it. Maybe it’s time to try out hunting so you can take control of the entire process yourself!
There are many resources available for you to help you out with your first hunting, processing, and cooking experience. Look no farther than the Harvesting Nature or the Intrepid Eater websites to start!
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
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Visit the Intrepid Eater website The post Antler and Fin Podcast: Venison Steak Marsala… Oh. But I don’t like venison! first appeared on Harvesting Nature.
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