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Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.

Ingredients Nutrition

Directions

  1. Season venison with salt and pepper, refrigerate for 2 hours.
  2. In a large skillet, saute onion and mushrooms in butter until tender.
  3. Remove from skillet and set aside.
  4. In the same skillet, brown venison, adding more butter if necessary.
  5. Remove meat and stir in flour.
  6. Gradually add broth, stirring constantly.
  7. Stir in sherry, tomato paste and mustard to make a smooth gravy.
  8. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
  9. Just before serving, stir in sour cream and heat until bubbly.
  10. Serve over hot noodles, rice or potatoes.
Most Helpful

4 5

This was pretty good. I used brandy instead of sherry wine, because I didn't have it on hand, and it worked out fine.

5 5

My husband has always loves beef tips and gravey, but he said he likes this much better. I made it last week and he is asking for it again.

5 5

This was a great dish. The sherry completely took that "venison" taste out of the meat. I didnt have tomato paste so I just left that out and it still tasted amazing. Great stuff!