cp4200 Profile - Allrecipes.com (19526636)

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Recipe Reviews 1 review
Venison with Sherry-Mushroom Sauce
Best venison recipe yet for any cut - would be good with other meats. Sherry and butter combine to make a sweet flavorful gravy. Elk would be even better! Some changes helped after several meals. Marinate the meat in some sherry. Double the amount of gravy ingredients - there won't be enough for everyone. I use a whole onion (white are better) and 8 oz of mushrooms, just for the wife and I with lots more butter. I add onion and garlic powder to flour mix. Portabellas and Baby Bellas have more flavor. The cooking time is too long for my prefs. Venison should be medium rare to pink. Saute the meat on both sides to medium rare and remove. Reduce the sauce separately and remove from heat, then add the meat without simmering, stir to coat meat and cover the pan till serving. The Sherry is great, not tried Marsala yet. Thinking same amount of Marsala might be too strong - so add more water and less Marsala. I add couple teaspoons of the leftover flour from bag to thicken sauce. Fabulous!!!

2 users found this review helpful
Reviewed On: Mar. 13, 2013

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