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.

Recipe Summary

prep:
20 mins
cook:
37 mins
total:
57 mins
Servings:
3
Yield:
6 small steaks
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

496 calories; protein 39.4g 79% DV; carbohydrates 34.2g 11% DV; fat 19.8g 30% DV; cholesterol 169.5mg 57% DV; sodium 926.2mg 37% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 Read More
(14)

Most helpful critical review

Rating: 3 stars
07/26/2013
Holy Butter Batman! It seemed like a lot of butter when I was cooking the recipe. The butter flavor was very noticeable. If I make this again I will use half as much and sprinkle on some salt. This reminded me of chicken marsala only with red meat. This would probably go well with noodles. Read More
(1)
49 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
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 Read More
(14)
Rating: 4 stars
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!! Read More
(12)
Rating: 5 stars
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! Read More
(11)
Advertisement
Rating: 5 stars
10/20/2010
the cooking time is way off Read More
(6)
Rating: 5 stars
03/24/2020
OMG this is SO GOOD. I didn’t have the sage, so I subbed Italian seasoning instead. Next time I will definitely double the sherry sauce because it is just that good. I also think the cooking times could be reduced depending on the thickness of the steak, preference for done-ness, and how thick you like your sauce. We had one steak that was probably 3 inches thick and the cooking time stated was perfect for a medium rare cook, which is what we like. Our thinner cut steaks were cooked to medium for that cook time. Definitely making again!!! Read More
(6)
Rating: 5 stars
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. Read More
(5)
Advertisement
Rating: 5 stars
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. Read More
(5)
Rating: 5 stars
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! Read More
(5)
Rating: 5 stars
08/28/2007
Delicious and I love how the meat fits perfectly in my frying pan. Read More
(4)
Rating: 3 stars
07/26/2013
Holy Butter Batman! It seemed like a lot of butter when I was cooking the recipe. The butter flavor was very noticeable. If I make this again I will use half as much and sprinkle on some salt. This reminded me of chicken marsala only with red meat. This would probably go well with noodles. Read More
(1)