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Venison with Sherry-Mushroom Sauce
Venison with Sherry-Mushroom Sauce
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Prep Time:
20 minutes
Cook Time:
37 minutes
Total Time:
57 minutes
Seared venison tenderloin steaks in a rich sherry-mushroom-onion sauce.
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon ground sage
  • 0.5 teaspoon salt
  • 0.5 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
  • 0.75 cup sherry
  • 0.25 cup water
Instructions:
  • In a resealable bag, mix 1/2 cup of flour with sage, salt, and pepper. Set aside. In a large pan over medium heat, melt 1 tablespoon of butter. Sauté onion until almost soft, then add mushrooms and cook until soft. Remove from the pan.
  • Heat a pan over medium-high heat and melt 2 tablespoons of butter. Coat the venison steaks in seasoned flour, shaking off any excess. Sear the venison in the melted butter for 6 to 7 minutes on each side, then remove from the pan.
  • Lower heat to medium-low and melt the last tablespoon of butter in the pan. Add 1 tablespoon of flour, then pour in the sherry and water. Stir in the vegetables and meat. Bring to a gentle boil and let simmer for 15 minutes.

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