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 stock & cornstarch to make more sauce. Other than that it was fabulous!!
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!
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!!!
the cooking time is way off
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.
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.
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!
Delicious and I love how the meat fits perfectly in my frying pan.
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.
