Recipe 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."
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chopped Vidalia onion
sliced mushrooms or baby bellas
6 (3 ounce)
venison tenderloin steaks
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
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.
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!!
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!
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 tasty gravy for pierogies on the side or a heap of mashed potatoes!
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Venison with Sherry-Mushroom Sauce
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 496
** Calories from Fat: 178
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