- 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
- 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.
- 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.
- 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.
03/23/2017
recipepes.com
Venison with Sherry-Mushroom Sauce, recipe
PT15M
PT1H
5
455 calories
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