Pecan Venison


4 or more venison steaks, preferably from the backstrap
1 tbsp. olive oil
1 tsp. minced garlic
1 cup sliced onion
8 ounces sliced mushrooms
3 tbsp. medium dry sherry
2 cups vegetable broth
½ cup heavy cream
2 tsp. cornstarch
1/3 cup pecan halves
¼ cup green onions, finely sliced


Season the venison with salt and pepper. Heat olive oil in a non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 to 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 1 minute. Add broth and boil until liquid is reduced by half, skimming any fat or foam.

Combine 2 tbsp. cream with the cornstarch. Add remaining cream to skillet and bring to a gentle boil. Whisk in the cornstarch mixture, simmer 4 to 5 minutes. Add venison, pecans and green onion. Simmer about 2 minutes and serve. Great with rice or noodles.


Submitted by Ralph Carr

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