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Venison with Sherry-Mushroom Sauce

Venison with Sherry-Mushroom Sauce

  • Prep

    20 m
  • Cook

    37 m
  • Ready In

    57 m
Karen D.

Karen D.

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Grumpy's Honeybunch
11

Grumpy's Honeybunch

11/11/2007

This was VERY GOOD. I will make it again. Followed the recipe exactly as stated. Served with potato wedges and steamfresh white corn/baby asparagus/baby carrots. YUMMO

Michelle T.
10

Michelle T.

10/1/2007

My boyfriend and I loved this. The only thing I did not like was there was not enough sauce. My boyfriend LOVES sauce of any kind & he puts it on everything. So I had to add extra wine, beef stock & cornstarch to make more sauce. Other than that it was fabulous!!

Barbara
8

Barbara

1/13/2007

I made this recipe using venison back strap and increased the portions a little. It was great & my husband loved it. The baby bellas are best & next time I'll try a different variety of wild mushroom. Wild rice is an excellent side dish!

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