-
-
My review
Venison with Sherry-Mushroom Sauce
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."
Added to shopping list.
Go to shopping list.
Ingredients
57 m servings 496 calsOriginal recipe yields 3 servings (6 small steaks)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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
Per Serving: 496 calories; 19.8 g fat; 34.2 g carbohydrates; 39.4 g protein; 169 mg cholesterol; 926 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3647 Ratings
-
-
-
-
-
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
Most helpful critical review
7/26/2013
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. ...
Most helpful
Most positive
Least positive
Newest
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
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 ...
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 mus...
2/23/2010
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 ...
8/27/2009
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.
2/2/2012
I had to make a few changes based on previous reviews and my own experience, but it was so worth it. This is the best recipe I have found for tenderloins or backstraps. I used 2 pounds of backst...
1/16/2010
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....
1/22/2009
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!