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.
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
4 tablespoons water
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Method Prep:20min › Cook:37min › Ready in:57min
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.
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.
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.