How to Make Italian Venison Marsala | Chef Frank A. Saulle’s Classic Recipe

Savor Chef Frank Saulle’s exquisite Venison Marsala, a timeless Italian-American classic. 🍷

Tender venison cutlets are lightly pan-seared to golden perfection and served in a rich, savory-sweet Marsala sauce with earthy mushrooms and the nutty notes of authentic Sicilian wine. This dish is sophisticated enough for special occasions yet comforting for any cozy night at home.

Pro Tip: Aim for rare to medium-rare (120–135°F) using a meat thermometer ! overcooking will toughen the venison.

Whether you’re a foodie looking for a restaurant-quality dinner at home or simply craving Italian comfort food, this Venison Marsala recipe is perfect.

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INGREDIENTS
4 venison steaks, 1/2 inch thick (backstrap or tenderloin)
Kosher salt & freshly ground black pepper
1/3 cup all-purpose flour
2 tbsp extra-virgin olive oil
4 tbsp butter
2 tbsp shallots or onion, diced
8 oz white mushrooms, sliced
2 garlic cloves
1/2 cup Marsala wine
1/2 cup chicken broth
2 tbsp fresh Italian parsley

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