Ingredients
3
3 servings
- •½ cup all-purpose flour
- •½ teaspoon ground sage
- •½ teaspoon salt
- •½ 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
- •¾ cup sherry
- •¼ cup water
Instructions
- 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.
Nutritional Facts
Per 3 servings
- Calories: 496
- Carbohydrate: 34g
- Fat: 20g
- Fiber: 2g
- Protein: 39g
- Sugar: 4g
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