Although I’m cooking this dish with venison, you could easily substitute chicken or pork. – Dr. Paul
1/3 – 1/2 lb of venison or pork, per person; OR 1-2 boneless, skinless organic chicken thighs per person
4 tablespoons organic butter
Sea salt and fresh cracked black pepper
2-3 shallots, chopped
8 oz. organic mushrooms, sliced or chopped
1/2 cup dry white wine
1/8 cup Marsala wine
1/2 cup organic heavy cream – optional
- Season meat on both sides with sea salt and fresh cracked pepper
- In medium stainless steel* sauce pan over medium heat, melt 3 tablespoons of butter and add meat [*DO NOT USE NON-STICK PANS – they leach cancer causing chemicals into the food which then ends up in your body]
- Cook 3-5 minutes on each side, depending on the type and thickness of meat, adding 1 more tablespoon of butter when meat is turned
- Remove meat to warm pan
- Add white wine and scrape all brown meat residue from pan
- Add chopped shallots and cook for 3-4 minutes
- Add sliced or chopped mushrooms and cook for 2-3 minutes
- Add Marsala wine
- Season sauce to taste with sea salt and fresh cracked black pepper
- Optional: add 1/2 cup heavy cream and simmer gently for 3-4 minutes
- Slice meat
- Spoon sauce onto plates and lay sliced meat on top of sauce
