Venison with Sherry-Mushroom Sauce

Venison with Sherry-Mushroom Sauce

35
Karen D. 1

"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."

Ingredients

57 m servings 496 cals
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Original recipe yields 3 servings

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Nutrition

  • 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

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  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.
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Reviews

35
  1. 45 Ratings

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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

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 ...

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 mus...