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Venison in Sherry Mushroom Sauce

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PREP TIME
20 min
COOKING TIME
37 min
TOTAL TIME
57 min
SERVINGS
3 servings
Dinner U.S.
Venison in Sherry Mushroom Sauce
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
Instructions
1
Combine the dry ingredients - flour, dried sage leaves, salt, and black pepper - in a sealed container, setting it aside for now. Melt 1 tablespoon of unsalted butter in a large cooking vessel over medium heat. Add sliced onions to the pan and cook until they are almost tender, stirring occasionally. Next, add sliced mushrooms to the pan and continue cooking until they are soft and fragrant. Remove the cooked vegetables from the pan.
2
Increase the heat to high and melt 2 tablespoons of unsalted butter in the same pan. Take the venison steaks, season them with the flour mixture by shaking off any excess, and sear them in butter for 6 to 7 minutes per side. Remove the cooked venison from the pan.
3
Lower the heat to low-medium and melt the remaining 1 tablespoon of unsalted butter. Whisk in 1 tablespoon of all-purpose flour, followed by a splash of sherry and water. Return the cooked vegetables and meat to the pan. Boost the heat, and simmer for 15 minutes, stirring occasionally.