47 Ratings
  • 5 Rating Star 34
  • 4 Rating Star 8
  • 1 Rating Star 3
  • 3 Rating Star 2

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

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

495.85 calories; 39.4 g protein; 34.2 g carbohydrates; 19.79 g fat; 169.5 mg cholesterol; 926.19 mg sodium.Full Nutrition


Reviews (36)

Read All Reviews

Most helpful positive review

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
(14)

Most helpful critical review

07/14/2015
We did not like the flavor of the sherry in this at all. The sherry was very strong. It was the first time I've made anything with sherry so maybe we just don't like sherry in our food. Also the venison was still a little dry.
47 Ratings
  • 5 Rating Star 34
  • 4 Rating Star 8
  • 1 Rating Star 3
  • 3 Rating Star 2
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
(14)
10/01/2007
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!!
(12)
01/13/2007
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!
(11)
10/20/2010
the cooking time is way off
(6)
08/27/2009
We eat alot of venison and this was great!! The only thing I added was a little garlic. Will definately keep this recipe on hand.
(5)
03/01/2010
This was delicious! Like some of the other reviewers here my boyfriend and I are big gravy fans so I increased the sherry to 1 cup and subbed out the water for 1 cup of beef stock. Plenty of tasty gravy for pierogies on the side or a heap of mashed potatoes!
(5)
01/19/2010
This was so yummy! I have been eating venison all my life so it is difficult to "wow" me with a venison related recipe. I really enjoy sauce so I added additional sherry and a bit more water. For venison lovers such as myself do not be concerned with what seems to be a long amount of cooking time that is recommended. The meat was still tender. Thanks! We just loved it.
(5)
01/22/2009
Fantastic! I'm not a meat eater but this is great. Made it a few days ago and making it again tonight. Recipe is perfect as is!
(4)
08/28/2007
Delicious and I love how the meat fits perfectly in my frying pan.
(4)