Venison With Sherry-Mushroom Sauce

• 1/2 cup all-purpose flour
• 1/2 teaspoon ground sage
• 1/2 teaspoon salt
• 1/2 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
• 3/4 cup sherry
• 1/4 cup water

1. 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.
2. 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.
3. 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.

allpurpose, ground sage, salt, black pepper, butter, vidalia onion, mushrooms, tenderloin, flour, sherry, water

Taken from www.allrecipes.com/recipe/102765/venison-with-sherry-mushroom-sauce/ (may not work)