Venison With Mushrooms
A rich and savory venison dish cooked with mushrooms and red wine, complemented by a creamy sauce. Perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Pound the venison slices with a meat mallet.
- Sprinkle the venison with salt and pepper.
- Dredge the venison in flour.
- Fry the floured venison in butter for 8 to 10 minutes, turning a few times.
- Remove the meat from the saucepan and set aside.
- Add red wine, cloves, salt, and pepper to the drippings in the pan.
- Simmer the mixture for 10 minutes and strain the sauce.
- Stir in sour cream into the sauce.
- Serve the venison with baked apples and cranberry sauce on the side.
Tips & Substitutions
For a richer flavor, marinate the venison in red wine overnight. If venison isn't available, beef can be a suitable substitute. To enhance the dish, consider adding fresh herbs like thyme or rosemary while simmering the sauce. If you're short on time, pre-sliced mushrooms save preparation time. This recipe pairs beautifully with Apple Rice Pudding for dessert.
Serving Suggestions
Serve the venison alongside the baked apples and a generous dollop of cranberry sauce for a delightful contrast of flavors. This dish pairs well with roasted vegetables or creamy mashed potatoes. For a complete meal, consider finishing with a slice of Chef'S Deluxe Cheesecake for dessert, rounding out the dining experience beautifully.
Storage & Reheating
Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until heated through, adding a splash of water or broth to keep it moist. Avoid microwaving, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Venison With Mushrooms contains roughly 1045 calories, with 13g protein, 139g carbohydrates, and 52g fat. It is an excellent source of vitamin D (79% of the Daily Value), vitamin C (42% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1820mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of wine for this recipe?
Yes, while red wine is traditional, you can experiment with different varieties like Merlot or Pinot Noir. Just ensure the wine is dry to balance the richness of the venison and the creaminess of the sour cream.
How do I know when the venison is cooked properly?
Venison is best when cooked to medium-rare, at an internal temperature of 130-135°F. Use a meat thermometer to check doneness. Overcooking can lead to a tough texture, so keep an eye on it during frying.
What can I substitute for sour cream?
If you need a substitute for sour cream, Greek yogurt works well and adds a similar tangy flavor. Alternatively, a mixture of cream cheese and a little milk can achieve a similar creamy texture for the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).