INGREDIENTS (4 SERVINGS):
• 16 to 20 ounces any venison roast, cut into strips or small chunks
• Kosher salt and freshly cracked black pepper
• Peanut oil (or similar high-smoke-point cooking oil)
SAUCE:
• 2 cups Marsala cooking wine
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons freshly minced garlic
• 1 pint heavy whipping cream•
