Venison with Sherry-Mushroom Sauce

Venison with Sherry-Mushroom Sauce

Made  times
Karen D. 1

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


57 m servings 496 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 45 Ratings

Most helpful positive review

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

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 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 ...

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...

the cooking time is way off

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 ...

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...

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....

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.

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!

From around the web