Thursday, January 31, 2013

Venison Cube Steak with Mushroom Sherry Sauce

In looking for recipes to try with all of the deer we currently have in the freezer I came across this from Eating Well. I changed it up a little just based on what I had on hand and it was delicious!

  • 1 pound of venison cube steaks
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 8 ounces sliced mushrooms (about 2 1/2 cups)
  • 1/2 onion, thinly sliced
  • 1 tablespoon flour
  • 1/2 cup sherry cooking wine
  • 1/2 cup beef broth
  • 2 tablespoons sour cream 


  1. Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 4-5 minutes per side. Transfer the steaks to a plate and cover to keep warm.
  2. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, onion and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add sherry and broth; bring to a boil and cook, stirring, until thick, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks  to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
This was a hearty main dish but the meat stood up well to the sauce because deer is such a flavorful meat. The deer was crispy even through the sauce. Pair with southern style green beans for an amazing southern meal!

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