Venison with Sherry-Mushroom Sauce

Venison with Sherry-Mushroom Sauce
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    3 People
  • VIEWS
    157

Tender venison medallions, pan-seared to perfection, are draped in a luscious sherry-mushroom sauce. This dish transforms humble game into an elegant and unforgettable culinary experience, ideal for special occasions or when you simply crave a touch of luxury.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    170 mg
  • Fiber
    2 g
  • Protein
    39 g
  • Saturated Fat
    11 g
  • Sodium
    926 mg
  • Sugar
    4 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

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. (Approximately 10-12 minutes)

02

Step

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. (Approximately 15-20 minutes)

03

Step

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. (Approximately 20 minutes)

For a richer sauce, substitute beef broth for the water.
Serve with creamy mashed potatoes or wild rice for a complete meal.
To ensure tender venison, do not overcook. Use a meat thermometer to check for doneness.

Adrain Marks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 52 Ratings)
Total Reviews: (6)
  • Jany Willmshammes

    This recipe was a game-changer! My family loved it, and even my picky eater went back for seconds.

  • Georgette Keebler

    The sherry-mushroom sauce is divine. It perfectly complements the venison without overpowering it.

  • Susana Larkin

    Easy to follow instructions and a fantastic result. I will definitely be making this again.

  • Elda Botsford

    The cooking time was spot-on, and the venison was perfectly cooked.

  • Reta Dare

    I added a clove of minced garlic to the onions and mushrooms, and it added a lovely depth of flavor.

  • Jeanette Schimmel

    I used cremini mushrooms and it tasted great.

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