Venison with Mushroom Sauce

    Venison with Mushroom Sauce


    46 people made this

    About this recipe: This is the perfect comfort dish when served with buttery mash. Venison steaks are pan-seared, then simmered in a delicious sherry and mushroom sauce.

    Serves: 3 

    • 60g plain flour
    • 1/2 teaspoon ground sage
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 60g butter, divided
    • 160g chopped red onion
    • 140g sliced mushrooms
    • 6 (85g) venison fillet steaks
    • 1 tablespoon plain flour
    • 175ml sherry
    • 4 tablespoons water

    Prep:20min  ›  Cook:37min  ›  Ready in:57min 

    1. Combine 60g flour, sage, salt and pepper in a resealable bag, set aside. Melt 15g 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. Turn heat to medium-high and melt 30g 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. Reduce heat to medium-low and melt the remaining 15g 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.

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