Venison in sherry sauce: Tasty weekend stew with the family

South Africa has some of the best meat in the world and that includes our venison. If you’re somebody who enjoys the taste of venison, you’ll love this great stew recipe. The venison in sherry sauce recipe is great for those weekend evenings when it’s raining and you can’t have a braai. The creamy sauce is great with the tender meat and best enjoyed with some rice.

Venison in sherry sauce tips

Due to the strong taste that venison often has, it is cooked low and slow for at least 3 hours. You’ll be making the sherry and cream sauce separately to layer the flavours. If you want some extra vegetables, you’re welcome to add carrots, green beans and some potatoes into the simmering liquid with about ninety minutes to go. Garnish your stew with a mixture of garlic, parsley and lemon zest to cut through the richness.

Low and slow cooking is great for the weekends. Try our venison in sherry sauce for the rainy days with your family.

Venison in sherry sauce recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

4-6

servings

Prep time

20

minutes

Cooking time

3

hours 

30

minutes

Total time

3

hours 

50

minutes

Ingredients

• 500 g venison

• butter

• bacon

• 30 g flour

• 1 glass sherry

• 100 ml fresh cream

• milk

• salt and freshly ground black pepper

• squeeze of lemon juice

Method

• Cut the venision 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.

Notes

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Do you want to make more delicious brunch recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Rotary Anns, Dinner at Eight recipe book.

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