There's nothing more inspiring to me then opening a new months Bon Appetite, Gourmet, or Saveur magazine. I love reading about regional cuisine, looking at pictures of food so carefully displayed, and learning new and old recipes. My biggest challenge is taking a recipe from that "every day people" magazine and utilize the various game we have in our freezer.
The other day I was in the mood for some Italian and I decided to make Chicken Marsala with some backstrap I had thawing in the fridge. Chicken Marsala calls for the chicken to be pounded with a meat tenderizer but most, if not all our backstrap is already steaked out so I opted out of that procedure. I instead decided to soak the meat in milk for a couple of reasons. First, to take some of the game flavor away and draw out the blood and secondly, to tenderize the meat. The malic (did I spell that right?) acid in milk helps breakdown the tough stuff.
my inspiration was Gourmet's Italian Kitchen (May's special addition)
it turned out AMAZING but don't judge the pic. I was to hungry to fuss with the lighting.
dinner was served with brussel sprouts and creamy polenta
click "Venison Marsala" for the recipe.
