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

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

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

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.

Step 3

Combine ½ cup flour, sage, salt, and black pepper in a resealable plastic bag. Add venison steaks, squeeze out excess air, seal the bag, toss to coat with seasoned flour, then 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.