Venison With Sherry Mushroom Sauce Recipes

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• 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.

VENISON WITH MUSHROOM-WINE SAUCE

Steps:

• 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
• 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• 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.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• 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.

REINDEER, VENISON OR BEEF WITH MUSHROOMS AND BERRY SAUCE

Steps:

• To make the sauce, combine the stock, shallot and 1 cup of the cranberry juice in a small saucepan. Simmer until reduced to about 1/3 cup. It will be very thick and syrupy. Set aside.
• In another small pan, combine the remaining 3/4 cup cranberry juice, lemon juice and sugar and bring to a boil. Add the whole shallots, season with salt and pepper, cover the pan and simmer until the shallots are tender, about 15 minutes. Set aside.
• Sauté the celery in the butter until crisp-tender. Add the celery to the pan with the reduced stock, along with the whole shallots and the juice they cooked in. Set aside.
• To make the meat, melt 2 tablespoons of the butter in a large skillet over medium-high heat and add half the mushrooms and half the shallots. Season with salt and pepper and cook, stirring frequently, until all the moisture from the mushrooms has evaporated, about 10 minutes. Transfer to a bowl. Wipe out the skillet, melt the remaining butter and season and cook the remaining mushrooms and shallots.
• Preheat the oven to 400 degrees. (If using beef fillet, which is much larger and thicker than reindeer or venison, have your butcher tie it and cut it into at least 2 sections.) Using the handle of a heavy wooden spoon, make a tunnel as wide as possible through each piece of meat. Fill with the mushroom mixture.
• Season the meat well with salt and pepper. Heat the vegetable oil in a large ovenproof skillet or roasting pan over high heat. Sear the meat on all sides. Transfer to the oven and roast until medium rare (about 8 minutes for reindeer and venison; longer for the beef fillet). Remove and allow to rest for 10 minutes.
• To finish the sauce, dissolve the cornstarch in 1 tablespoon of water and add it and the cream to the saucepan. Simmer for a few minutes, stir in the berries and season with salt and pepper. Thin with more stock if necessary.
• Slice the meat and serve it with the sauce.

MUSHROOM-SHERRY SAUCE

Steps:

• Melt butter in heavy skillet over medium heat.
• Add the onions and garlic; sauté 5 minutes.
• Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
• Remove mushrooms and keep warm.
• Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
• Stir in the sherry and cook 1 minute.
• Stir in the stock and return mushrooms to pan; simmer 5 minutes.
• If thinner sauce desired, add small amounts of sherry until desired consistency.

VENISON STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
• In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.