Name: Venison with Sherry-Mushroom Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: All-purpose flour - ½ cup; Ground sage - ½ teaspoon; Salt - ½ teaspoon; Black pepper - ½ teaspoon; Butter, divided - 4 tablespoons; Chopped Vidalia onion - 1 cup; Sliced mushrooms or baby bellas - 2 cups; Venison tenderloin steaks - 6 (3 ounce); All-purpose flour - 1 tablespoon; Sherry - ¾ cup; Water - ¼ cup

Ingredients for - Venison with Sherry-Mushroom Sauce

1. All-purpose flour ½ cup

2. Ground sage ½ teaspoon

3. Salt ½ teaspoon

4. Black pepper ½ teaspoon

5. Butter, divided 4 tablespoons

6. Chopped Vidalia onion 1 cup

7. Sliced mushrooms or baby bellas 2 cups

8. Venison tenderloin steaks 6 (3 ounce)

9. All-purpose flour 1 tablespoon

10. Sherry ¾ cup

11. Water ¼ cup

How to cook deliciously - Venison with Sherry-Mushroom Sauce

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.