Reviewed: Oct. 29, 2009

My whole family thought this was very good. I used about 2 lbs. of venison tenderloin, cabernet instead of sherry and I added sliced fresh mushrooms with the other vegetables. I wanted more gravy so I used a total of 32oz. of beef broth which I thickened with cornstarch. The meat was fork tender and delicious. I served this over buttered egg noodles with fresh baked bread to sop up the gravy. Will definately make this a lot.

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Reviewer:

MrsT

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

I found out at the last minute that I didn't have dry sherry, curing salt or steak seasoning, but I proceeded with the recipe. I had about 2 lbs of venison steaks to contend with and it turned out really well. Unfortunately there were a few tough pieces, but that wasn't the recipes fault. It was very good, and I would make this again. Family really liked it.

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Nov. 20, 2008

Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on the list of ingredients! LOL! Guess they're a sponsor here. You can use any meat tenderizer, like Adolph's. I've also used red wine in the place of the sherry, just add a tiny bit of sugar to the ingredients.

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Reviewer:

Barbara Z.

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Tema, Greater Accra, Ghana

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Reviewed: Nov. 16, 2008

This was tasty, but the meat was not as tender as I would have liked. I couldn't find curing salt. I used regular table salt and I don't know if this had any affect on the tenderness of the meat. I like more gravy so I used a 14oz can of beef broth(minus what I used for the marinade). In step four after I put the remainder of the marinade into the pan I added the beef broth. I used Wondra gravy flour and thicken to taste. I served this over buttered noodles. Overall, a very good recipe that I will use again.

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