Planked Venison Steak gets a smoky flavor by cooking on the grill. We’ve enjoyed this with bison, bear, and pronghorn meat, among others.
This recipe for veal Marsala takes a simple veal steak and escalates by wrapping in prosciutto and seasoning with sage, whilst keeping it simple enough for camping.
The Marsala comes from the port like alcohol called Marsala that is used as the flavor foundation for the sauce. Not to be confused with the similar masala curry.
If you don’t have access to veal it can be substituted for beef, venison or similar steaks cut thinly.
4 veal escalopes, or thin beef steaks
4 fresh sage leaves
8 slices Prosciutto
1 tablespoon plain flour
2 tablespoons butter
1 dash olive oil
1/4 cup Marsarla
10 inch skillet
lay out the four pieces of veal and then tenderize and further flatten with the meat hammer.
Place a fresh piece of sage in the center of each steak then wrap with the Prosciutto.
While on the chopping board still, dust with a little plain flour on each.
Over a moderate heat warm the skillet. Add the butter and olive oil.
When the butter has melted add the 4 steaks and gently fry. When brown, turn over to cook the other side.
When almost cooked to your preferred doneness add half the Marsala, gently allow to spread across the pan, flip the veal, then add the remaining Marsala. This will provide a brown like glaze on the meat. Serve any residual sauce over the steak.