Venison with Sherry-Mushroom Sauce
Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.
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.