Scaloppini is an Italian dish. It consists of thinly sliced meat that is dredged in flour and sauteed in a “reduction sauce”. Utilizing Marsala wine as a reduction sauce is an excellent partnership with our thinly sliced venison. We hope you enjoy this brilliant treat from our November From Field to Table Event team!




  • 2 ½ lbs. Venison back straps, cut into 2 oz. scaloppini  
  •  (approximately ¼ inch) Pounded slightly  
  • 1 cup of all-purpose flour or as needed 
  • 3 oz. olive oil  
  • 1lb. mushrooms sliced  
  • ¼ yellow onion minced  
  • 6 oz. beef stock 
  • 1 cup Marsala wine   
  • Salt and pepper to taste  


  1. Dredge venison scaloppini in flour.   
  2. Heat 1 ½ oz. olive oil in a large skillet over medium heat. Add the meat and cook until golden 1 -2 min. per side. Remove and place on a paper towel. 
  3. Add remaining olive oil if skillet looks dry. Add mushrooms and minced onions. Sauté for 2 -3 minutes until slightly brown remove from pan.  
  4. De-glaze pan by adding Marsala wine and beef stock. Scrapping all stuck bits. Reduce heat and simmer 5 -6 mins.  
  5. Return meat and mushrooms to the pan and simmer to heat thoroughly. 
  6. Season with salt and pepper to taste. 
  7. Serve over rice pilaf.   
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