5 Reviews

DH thanks you from the bottom of his heart! This is a marvelous recipe, each step leading to a grand finale. Boy, am I glad I kept my old 5-qt stainless steel deep skillet! Just perfect! Forget about cooking sherry, dry sherry needs no refrigeration, and Taylor's delivers in style. Made for Please Review My Recipe tag game.

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KateL December 23, 2013

We really liked this. I tripled the recipe to feed my family of 5, however, we're eating it again tonight cause it made about 10-12 servings, tripled. I used venison, and had to tenderize it which gave a texture I wasn't fond of, so next time I will use beef. It was longer then I would have liked but worth it. Thanks for posting Sharon.

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BethHallKelley May 26, 2009

I used ground beef for this dish and served it over penne. It was fabulous! I let the flavors develope in the crockpot all day on low and I just have to say I am definately going to try and get my hands on some venison to try it that way! I can see how it would be a perfect match! Thanks for sharing!

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Cynna June 22, 2006

Wow! This was so good. A little time consuming, but well worth the final effort. Very flavorful. I used venison steaks and they were a little tough, even after all the long cooking. So, I would pound them with the flour before browning - This might tenderize them a little more. Thanks, I'm going to try this with beef too.

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Paige February 21, 2004

I made this in the crockpot and cooked it for about 8 hours. The meat was very tender and tasty and we served it over noodles. It came out a little soupy though. If I was to do it again in the crockpot, I would reduce the liquid. I would like to try it again on the stovetop.

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Kim127 April 30, 2003
Venison (Or Beef ) Mushroom Stroganoff