Best Venison With Sherry Mushroom Sauce Recipes

VENISON WITH MUSHROOM-WINE SAUCE

Venison with Mushroom-Wine Sauce image

Provided by Ellie Krieger

Categories Wine Mushroom Sauté Meat Venison Red Wine Healthy Simmer

Yield Serves 4 people

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 to 1 1/2 pounds boneless venison steak, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups chopped mushrooms
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup low-sodium chicken broth

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.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place bacon on a slotted baking pan.
Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g