A simple but elegant dish, Elk Steak Marsala with Mushrooms is a great way to shake up your week night dinner plans. Subtle hints of sweetness from the Marsala wine sauce will intensify each and every bite you take. Serve this dish along side a rice pilaf, risotto or mashed potatoes.
You can also substitute venison or antelope steaks for this marsala recipe. ~Enjoy!
Elk Steak Marsala
- 6-8 elk steaks, about 1/2 inch thick
- 3/4 cup all-purpose flour
- kosher salt and pepper
- 1/2 cup extra virgin olive oil
- 8 oz mushrooms, sliced
- 4 oz prosciutto, sliced
- 1/2 cup Sweet Marsala wine
- 2 tbsp unsalted butter
- fresh chives, chopped
- Using a meat mallet, pound both sides of the steaks and season with salt and pepper. Add flour to a plate and lightly dredge each steak until coated evenly on both sides.
- Heat a cast iron skillet over medium heat and add olive oil. When the oil is hot set the floured steaks into the skillet and fry for 1-2 minutes on each side or until golden brown. Remove when done and set aside.
- Add the prosciutto to the skillet and cook for about 1 minute. Add the shallots and sliced mushrooms and cook until the mushrooms brown, about 5 minutes. Pour the Marsala wine into the skillet stirring everything together. Add the butter and carefully set the steaks back into the skillet simmering for a few more minutes. Garnish with freshly chopped chives.