Venison in sherry sauce recipe

Venison from South Africa is among the finest in the world. This is a fantastic stew dish, especially if you like the flavour of venison. When it’s raining on the weekend and you can’t have a braai, turn to this venison in sherry sauce recipe instead. The tender beef goes well with the creamy sauce, and it’s all the better over some rice.

Venison in sherry sauce suggestions

For at least three hours, venison is cooked at a moderate temperature to mellow its often strong taste. To get a more complex flavour profile, you will prepare the sherry and cream sauces separately. About 90 minutes before the end of cooking time, you may add carrots, green beans, and potatoes to the liquid already boiling on the stove. Use a combination of garlic, parsley, and lemon zest as a garnish for your stew to balance off the rich sauce.

Weekends are perfect for low and slow cooking. If you’re looking for a family meal to enjoy on a rainy day, try this venison in sherry sauce.

Venison in sherry sauce recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4-6 servings

Prep time: 20 minutes

Cooking time: 3 hours 30 minutes

Total time: 3 hours 50 minutes

Ingredients

• 500g venison

• butter

• bacon

• 30g flour

• 1 glass sherry

• 100ml fresh cream

• milk

• salt and freshly ground black pepper

• squeeze of lemon juice

Method

• Cut the venison into strips and brown in a pan with butter with a few pieces of bacon. Season well.
• Strain the fat and add milk to cover the meat and let it simmer while covered for about 3 hours.
• Strain off the liquid and add the flour and sherry.
• Bring to a boil until thickened.
• Just before serving, add the fresh cream and simmer but do not boil and pour the sauce over the meat.