2 lbs. elk or other venison steaks
2 T. butter
1/2 lb. fresh chanterelle or morel mushrooms, brushed clean and sliced
1/2 lb. button or cremini mushrooms, brushed clean and sliced
1/4 cup dry sherry
3/4 cup heavy cream
1 cup flour
11/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper
2 T. vegetable oil or mild olive oil
Heat butter in large, heavy skillet and sauté mushrooms for several minutes over medium heat until soft and browned. Pour in sherry and cream and cook for about 10 minutes or until cream starts to thicken and turns a light brown. Meanwhile, blend flour, 1 teaspoon salt and pepper. Dredge steaks in flour mixture and set aside. In another skillet large enough to hold steaks comfortably, heat oil to medium-hot and cook steaks for 3 to 4 minutes on each side. Season mushrooms and sauce with remaining 1/4 teaspoon salt and serve over cooked steaks.
Gary Shaw
Enumclaw, Washington
From—Completing the Hunt: Cooking Game with NAHC Members