These adorable reindeer cupcakes are a festive treat. For lots of family fun, enlist the children in your decorating efforts.
| Prep Time: | 20 mins |
| Cook Time: | 37 mins |
| Total Time: | 57 mins |
| Servings: | 3 |
| Yield: | 6 small steaks |
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon ground sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons butter, divided
- 1 cup chopped Vidalia onion
- 2 cups sliced mushrooms or baby bellas
- 6 (3 ounce) venison tenderloin steaks
- 1 tablespoon all-purpose flour
- ¾ cup sherry
- ¼ cup water
Instructions
- 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.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 11 g |
| Sodium | 926 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
OMG this is SO GOOD. I didn’t have the sage, so I subbed Italian seasoning instead. Next time I will definitely double the sherry sauce because it is just that good. I also think the cooking times could be reduced depending on the thickness of the steak, preference for done-ness, and how thick you like your sauce. We had one steak that was probably 3 inches thick and the cooking time stated was perfect for a medium rare cook, which is what we like. Our thinner cut steaks were cooked to medium for that cook time. Definitely making again!!!
Good recipe overall. Couple things: Do not sear the steaks for 6-7 min on each side. Turn the heat up to high and cook each side just long enough to get it a little brown. It took me maybe 2 minutes total to sear it. Also, we felt that it needed a lot of salt on top of what the recipe calls for. We added a lot of salt after cooking.
The only thing I changed is the cooking time for the venison. I seared it and then put it back in with the sauce for the last few minutes of the simmer. It was incredible!
We did not like the flavor of the sherry in this at all. The sherry was very strong. It was the first time I’ve made anything with sherry so maybe we just don’t like sherry in our food. Also, the venison was still a little dry.
Not very good
Yes, I’d serve this to guests. I don’t like game, but this was very good and, as promised, didn’t have a gamey flavor. The ONLY reason I didn’t rate this a five star dish, is it tasted like stroganoff, which is boring.
Delicious. Very easy to make and adapt recipe. I used venison cut into strips so cook time was minimal.
Excellent! Made this for my family last night using elk back straps and the sauce was s
The only thing I differed from the recipe was I used venison shoulder steaks that I marinated over night. I think the recipe has possibility, but in my opinion, the meat was over cooked. I am going to try this again and when I do, I will just brown the steaks. Probably about 4 minutes on each side, and then let them finish cooking during the simmering step. If I make it again, I will try to remember to come back and update this.
So delicious! I’ve made this several times.
Very good. The gravy was the best. I used Marsalla rather than Sherry. I will make this again
Holy Butter, Batman! It seemed like a lot of butter when I was cooking the recipe. The butter flavor was very noticeable. If I make this again I will use half as much and sprinkle on some salt. This reminded me of chicken marsala, only with red meat. This would probably go well with noodles.
Best venison recipe yet for any cut – would be good with other meats. Sherry and butter combine to make a sweet flavorful gravy. Elk would be even better! Some changes helped after several meals. Marinate the meat in some sherry. Double the amount of gravy ingredients – there won’t be enough for everyone. I use a whole onion (white are better) and 8 oz of mushrooms, just for the wife and I with lots more butter. I add onion and garlic powder to flour mix. Portabellas and Baby Bellas have more flavor. The cooking time is too long for my prefs. Venison should be medium rare to pink. Saute the meat on both sides to medium rare and remove. Reduce the sauce separately and remove from heat, then add the meat without simmering, stir to coat meat and cover the pan till serving. The Sherry is great, not tried Marsala yet. Thinking same amount of Marsala might be too strong – so add more water and less Marsala. I add couple teaspoons of the leftover flour from bag to thicken sauce. Fabulous!!!
This was amazing! I left out the sage, and used elk instead of venison. Scrumptious!
Fantastic! This is a nice way to fully cook your venison tenderloins without making them too tough.
I made this tonight – WOW! My husband is an avid sportsman so we always have venison on hand, and after cooking it in almost every way imaginable, I needed a change. This certainly hit the spot! I did make a couple changes. Since I didn’t have the full 1/4 cup of sherry, I stretched it with a bit of high quality balasmic which imparted a nice sweetness to the dish, and I used tarragon in place of the sage since I was out of that as well. My husband and father-in-law both raved about this dish. Will be serving this again and again!
Surprisingly good. Just a bit salty
I had to make a few changes based on previous reviews and my own experience, but it was so worth it. This is the best recipe I have found for tenderloins or backstraps. I used 2 pounds of backstraps (to make enough for a family of 4-6), 16 oz. of mushrooms, 1 large onion, and then quadrupled the sauce. Yes, quadrupled (remember, I about doubled the meat). The first time I made this, I doubled the sauce, and had to make more at the last minute. It was incredible. My family and in-laws (all hunters) raved about this recipe even when we ate the leftovers. With these minor changes, this recipe is AWESOME!!!
This was easy and really good. Smells amazing while you are cooking it. Since I was cooking 8 butterfly chops, I doubled the recipe. I added extra sherry and beef broth instead of water to make more gravy as some of the other comments suggested. Gravy with onions and mushrooms was good over potatoes too.
This was delicious!! Hubby looked at me with his first bite and gave a tumbs up! Thank You Karen!
I loved it and so did my kids