Venison with Sherry-Mushroom Sauce

By BobN

Original recipe makes 6-8 small steak pieces. This is good with any type of meat like
veal , beef medallions from tenders or loin, and quality pork cuts.

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
• Optional
• 
  Fresh minced garlic
• 
  Fresh rosemary sprigs for marinade
• 
  If you make extra sauce, wild or white rice or red potatoes

Preparation

Step 1

Suggestions – Double the sauce ingredients, you’ll want more. Also add more sherry
than what is called for in my opinion.
Directions
Marinade the venison at least an hour or overnight in the sherry with fresh Rosemary
and Sage. Remove Rosemary sprigs before cooking.
Combine 1/2 cup flour, sage, salt, and pepper in a plastic bag, set aside for dusting the
meat.
Melt 1-3 tablespoons of butter in a large pan over medium heat. Stir in onion and cook
until almost soft. Add mushrooms with a little sherry and continue cooking until soft.
Remove from pan and set aside.
Turn heat to medium-high and melt 2 tablespoons of butter in pan, add more if cooking
additional meat. Toss the venison steaks in the seasoned flour and shake off the excess.
Sear venison in butter just enough to brown sides. Time is dependent on thickness and
preference for doneness. Venison cooks very quickly. Thin strips or steaks should only
take 2-3 minutes per side max for medium rare. If you see blood coming through
uncooked side, it’s likely overdone.
Remove meat from pan. Add a dab of butter to deglaze pan, use some of the leftover
flour mix, (1:1 tbls butter/flour), bring to a sauté stage. Add sherry and water and sauté
to reduce liquid. Return vegetables to pan, reheat to simmer. Add meat, cover and turn
off heat, or if thick pieces simmer for an additional 10-15 minutes. Sauce should be
creamy.