Welcome to our recipes section. We feature several delicious recipes here. Feel free to view and print any of them that you like.
Venison with Sherry/Mushroom Sauce
Back Strap Venison with a Sherry and Mushroom Sauce
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 (3-4 ounce) venison back strap 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.
When we enjoyed this at hunting camp, the chef prepared roasted potato slices with simply olive oil, salt and pepper and in our case, green bean casserole.
Open a bottle of a Virginia Merlot and enjoy the savory taste as the wine and entre blend together.
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