Antelope Marsala Recipe – Tender Top Round Steaks
Enjoy this Italian-inspired Antelope Marsala with tender top round cutlets simmered in a rich Marsala wine, butter, and mushroom sauce. Quick, flavorful, and perfect with rice or salad. Swap antelope for venison or elk for equally delicious results.
Servings: 4
Ingredients
- 1 lb antelope top round cutlets, (about 7 steaks)
- 1/2 cup all-purpose flour
- 1 tsp granulated garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 1/2 cups fresh mushrooms, quartered (shiitake or portobello)
- 1/2 cup sweet onion, finely diced
- 1 clove garlic, minced
- 3/4 cup Marsala wine
Instructions
- Place the antelope cutlets between two sheets of parchment paper on a firm, level surface. Using the smooth side of a meat mallet, pound the steaks to about ¼-inch thickness.
- In a shallow dish, combine the flour, garlic powder, onion powder, and salt. Dredge each cutlet in the flour mixture, shaking off any excess.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the floured cutlets and cook until lightly browned, about 1½ minutes per side. Remove the steaks from the skillet and set aside.
- Melt the remaining butter in a separate skillet. Add the mushrooms, onions, and garlic, cooking until the mushrooms are golden and tender, about 8–10 minutes.
- Pour in the Marsala wine, stirring to loosen any browned bits from the pan. Return the antelope cutlets to the skillet and simmer gently until tender and heated through, about 5 minutes.
- Serve the antelope Marsala over steamed basmati rice with a crisp green salad on the side.
Notes
- Don’t overcook the antelope: Antelope is very lean. Keep the heat moderate and simmer just until tender to prevent the meat from drying out.
- Pound evenly: Uniform thickness ensures the cutlets cook quickly and stay tender.
- Marsala wine: Use dry Marsala for the best savory flavor. Sweet Marsala will change the profile of the dish.
- Mushroom options: Shiitake and portobello add depth, but cremini or button mushrooms work well too.
- Make it your own: A splash of beef or game broth can be added with the Marsala if you prefer extra sauce.
- Serving tip: This dish pairs perfectly with basmati rice, mashed potatoes, or buttered egg noodles.
- Substitutions: You can easily swap antelope for elk or venison if preferred—just adjust cooking time to keep the meat tender.