Venison with Sherry-Mushroom Sauce Recipe
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Venison with Sherry-Mushroom Sauce

By: 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."

Rating: This weblink has been rated 15 times with an average star rating of 4.6 Read Reviews (13)

Rate/Review | 446 people have saved this

Prep Time:
20 Min
Cook Time:
37 Min
Ready In:
57 Min

Servings  (Help)

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Original Recipe Yield 6 small steaks
 

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons butter, divided
  • 1 cup chopped Vidalia onion
  • 2 cups sliced mushrooms or baby bellas
  • 6 (3 ounce) venison tenderloin steaks
  • 1 tablespoon all-purpose flour
  • 3/4 cup sherry
  • 1/4 cup water

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 496 | Total Fat: 19.8g | Cholesterol: 169mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2007 by Michelle T. 
My boyfriend and I loved this. The only thing I did not like was there was not enough sauce. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2007 by Barbzilla 
I made this recipe using venison back strap and increased the portions a little. It was great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by Grumpy's Honeybunch 
This was VERY GOOD. I will make it again. Followed the recipe exactly as stated. Served... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Lauryl 
Delicious, and I love how the meat fits perfectly in my frying pan. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by Timmer 
Very tasty, and a great with guest. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2006 by ceciliaw1 
I followed this recipe exactly and it was delicious. My whole family loved it. Mind you, we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by dorrychitwood 
We eat alot of venison and this was great!! The only thing I added was a little garlic. Will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by tonym327 
very good recipe MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2007 by hotdog41 
My wife loves venison. To suprise her I made this recipe, which I followed exactly. It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by Cook from Milwaukee 
Excellent! I could see using Marsala instead of Sherry to change it up a bit. 6-7 minutes of... MORE

 
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