1 1/2 pounds venison, backstrap or tenderloin sliced
1/4 inch thick
1/2 cup flour
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 stick butter
1/4 pound fresh mushrooms, sliced
2 green onions with tops, chopped
1/2 cup consomme or beef broth
1-2 tablespoons lemon juice
1/4 cup Marsala wine
Chopped parsley
Trim meat and cut into 1/4 inch slices. Combine flour, cheese, and salt. Dredge meat into flour mixture, shaking off as much as possible.In 1/4 stick butter, brown meat 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and saute mushrooms and onions until tender. Add consomme, lemon juice, and wine, stirring well. Return meat to skillet and simmer, covered, for 10 minutes or until tender. To serve, pour pan juices over meat and sprinkle with parsley.
Serves 6-8
