Venison with Sherry-Mushroom Sauce |
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Prep Time: 20 Minutes Cook Time: 37 Minutes |
Ready In: 57 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon ground sage |
1/2 teaspoon salt |
1/2 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 |
3/4 cup sherry |
1/4 cup water |
Directions:
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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