Deer Marsala

1 1⁄2 lbs venison (backstrap or tenderloin) (I used deer blade steak and was awesome)

1⁄2 cup flour

1⁄3 cup parmesan cheese (grated)

1 teaspoon salt

4 tablespoons butter

1⁄4 lb fresh mushrooms (sliced)

2 green onions, with tops (chopped)

1⁄2 cup consomme or 1/2 cup beef broth

2 tablespoons lemon juice

1⁄4 cup marsala wine (apple juice if you don't want alcohol)

chopped parsley

Trim meat and cut into 1/4 inch slices.

Combine flour, cheese, and salt.

Dredge meat into flour mixture and shake off excess.

Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.

Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.

Add consomme, lemon juice, and wine. Mix well.

Return meat to skillet and cover.

Simmer for 10-15 minutes or until tender.

To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.