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Venison Fillet in Sour Cream Sauce
A delicious recipe for serving those, most sought after venison backstraps
- venison fillets
- 2 Tbsp
- 2 medium
- onions, sliced
- 1 small
- can (4 oz) mushrooms (stems and pieces)
- 6 Tbsp
- white wine
- 2 Tbsp
- 1 c
- sour cream
- 1 Tbsp
- lemon juice
- white pepper
How to Make Venison Fillet in Sour Cream Sauce
- 1Heat a frying pan well.
Cook steaks for about three minutes on each side.
Keep warm while making sauce.
- 2Pour any fat emerging from the venison into another pan.
Add butter and saute sliced onions and mushrooms. Stir in the flour, mixing well.
- 3Remove from heat and mix in the wine.
Add sour cream and seasonings and return to a low heat, stirring until thickened.
- 4Add lemon juice just before serving.
Spoon sauce over steaks and garnish with parsley.