Venison with Sherry Mushroom Sauce

Ingredients

• unsalted butter (4 tablespoons)
• chopped Vidalia onion (1 cup)
• sliced mushrooms (2 cups)
• all-purpose flour (0.5 cup)
• ground sage (0.5 teaspoon)
• salt (0.5 teaspoon)
• ground black pepper (0.5 teaspoon)
• venison tenderloin steaks (6 ounces)
• all-purpose flour (1 tablespoon)
• sherry (0.75 cup)
• water (0.25 cup)

Instructions

1. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook until almost soft. Add mushrooms; cook until soft. Transfer onion and mushrooms to a plate.
2. Combine 1/2 cup flour, sage, salt, and black pepper in a resealable plastic bag. Add venison steaks, coat with seasoned flour, and shake off excess. Melt 2 tablespoons butter in the same skillet. Add venison; sear 6 to 7 minutes per side then transfer to a plate.
3. Reduce heat to medium-low. Add remaining 1 tablespoon butter; melt. Whisk in 1 tablespoon flour, then whisk in sherry and water. Return onion, mushrooms, and venison to the skillet. Increase heat; simmer for 15 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 496
• fat: 20 g
• sats: 11 g
• carbs: 34 g
• fibre: 2 g
• protein: 39 g
• salt: 0.926 g