Venison with Sherry-Mushroom Sauce Recipe

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.