Venison with Sherry-Mushroom Sauce is an elegant and rustic dish that showcases the deep, rich flavors of venison paired with a luxurious, velvety sauce. The lean and slightly gamey taste of venison is beautifully complemented by earthy mushrooms and the subtle sweetness of sherry, which adds complexity to the dish. Perfect for a special occasion or a comforting yet refined dinner, this recipe brings out the best in venison while maintaining a simple preparation, allowing the natural flavors to shine through.
Venison With Sherry-Mushroom Sauce Recipe
Ingredients:
For the venison:
- 4 venison steaks (about 6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the sauce:
- 2 tablespoons butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini, shiitake, or a mix)
- ½ cup dry sherry
- ½ cup beef broth
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Instructions:
- Prepare the venison: Season the venison steaks generously with salt and pepper on both sides. In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the venison steaks and sear for about 3-4 minutes per side, depending on the thickness, until they reach your desired level of doneness (medium-rare is recommended). Remove the steaks from the skillet and tent with foil to keep warm.
- Make the sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the shallots and garlic until softened, about 2-3 minutes. Add the mushrooms and cook until browned, stirring occasionally, about 5 minutes.
- Deglaze and build the sauce: Pour in the sherry, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Cook until the sherry reduces by half, about 3 minutes. Stir in the beef broth and thyme, then let the sauce simmer for an additional 5 minutes to reduce slightly.
- Finish the sauce: Stir in the Dijon mustard and heavy cream, allowing the sauce to thicken. Season with salt and pepper to taste.
- Serve: Return the venison steaks to the skillet, spooning the sherry-mushroom sauce over the top to coat. Let the venison rest in the sauce for 1-2 minutes to absorb the flavors.
- Serve hot, garnished with extra thyme if desired, alongside your favorite side dishes such as mashed potatoes or roasted vegetables.
Enjoy this elegant and flavorful venison dish for a dinner that feels both hearty and gourmet!
