Venison with Sherry-Mushroom Sauce recipe

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Ingredients

½ cup all-purpose flour
½ teaspoon ground sage
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons butter, divided
1 cup chopped Vidalia onion
2 cups sliced mushrooms or baby bellas
6 (3 ounce) venison tenderloin steaks
1 tablespoon all-purpose flour
¾ cup sherry
¼ cup water

Nutrition Info

495.8 calories
carbohydrate: 34.2 g
cholesterol: 169.5 mg
fat: 19.8 g
fiber: 2.2 g
protein: 39.4 g
saturatedFat: 11.4 g
servingSize: -
sodium: 926.2 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.

  2. Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.

  3. Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

Recipe Yield

6 small steaks

Recipe Note

I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.

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