Venison with Sherry-Mushroom Sauce

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.

• Preparation Time: 20 mins
• Cooking Time: 37 mins
• Total Time: 57 mins
• Calories: 496 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup water
• ½ cup all-purpose flour
• 1 tablespoon all-purpose flour
• ½ teaspoon ground sage
• 4 tablespoons butter, divided
• ½ teaspoon black pepper
• ¾ cup sherry
• 1 cup chopped Vidalia onion
• 2 cups sliced mushrooms or baby bellas
• 6 (3 ounce) venison tenderloin steaks

Recipe Instructions

Step 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.

Step 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.

Step 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.