Like many other people, I used this recipe as a guide and changed it to fit what I had on hand. I used canned venison, dehydrated morel mushrooms, and marsala wine. The liquid used to rehydrate the morels in was reduced and added to the broth from the canned venison. I skipped the minced garlic so it wouldn't overpower the delicate morel flavor. I had to add about 4-5 tbsp of flour mixed with venison broth to thicken the sauce. The resulting dish was wonderful! Can't wait to try it with fresh morels this spring. I particulary liked the lemon juice addition: it seemed to lighten the flavors without standing out. Thanks for sharing.
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Like many other people, I used this recipe as a guide and changed it to fit what I had on...