Venison with Sherry-Mushroom Sauce

Venison with Sherry-Mushroom Sauce

In this venison with sherry-mushroom sauce recipe, seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.

Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
496 Calories

Recipe Instructions

Step 1
Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook until almost soft. Add mushrooms; cook until soft. Transfer onion and mushrooms to a plate.
Step 2
Combine 1/2 cup flour, sage, salt, and black pepper in a resealable plastic bag. Add venison steaks, coat with seasoned flour, and shake off excess. Melt 2 tablespoons butter in the same skillet. Add venison; sear 6 to 7 minutes per side then transfer to a plate.
Step 3
Reduce heat to medium-low. Add remaining 1 tablespoon butter; melt. Whisk in 1 tablespoon flour, then whisk in sherry and water. Return onion, mushrooms, and venison to the skillet. Increase heat; simmer for 15 minutes.

Ingredients

  • 1 tablespoon all-purpose flour
  • 4 tablespoons butter, divided
  • 1 cup chopped Vidalia onion
  • 2 cups sliced mushrooms or baby bellas
  • 6 (3 ounce) venison tenderloin steaks
  • 0.5 teaspoon ground sage
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 cup water
  • 0.5 teaspoon black pepper
  • 0.75 cup sherry

Categories

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