Venison with Sherry-Mushroom Sauce Recipe -
Venison with Sherry-Mushroom Sauce Recipe
  • READY IN 57 mins

Venison with Sherry-Mushroom Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 small steaks Change Servings
  • PREP

    20 mins
  • COOK

    37 mins

    57 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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
Jul 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. This reminded me of chicken marsala, only with red meat. This would probably go well with noodles.

Oct 01, 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 stock & cornstarch to make more sauce. Other than that it was fabulous!!

Jan 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 mushroom. Wild rice is an excellent side dish!

Oct 20, 2010

the cooking time is way off

Mar 01, 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 tasty gravy for pierogies on the side or a heap of mashed potatoes!

Feb 07, 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 backstraps (to make enough for a family of 4-6), 16 oz. of mushrooms, 1 large onion, and then quadrupled the sauce. Yes, quadrupled (remember, I about doubled the meat). The first time I made this, I doubled the sauce, and had to make more at the last minute. It was incredible. My family and in-laws (all hunters) raved about this recipe even when we ate the leftovers. With these minor changes, this recipe is AWESOME!!!

Jan 19, 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. For venison lovers such as myself, do not be concerned with what seems to be a long amount of cooking time that is recommended. The meat was still tender. Thanks! We just loved it.


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 39.4 g
  • 79%
  • Sodium
  • 926 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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