Sherried Venison

by Rosemary
(East Cobb, GA)

3 lb. venison, cubed (may substitute bottom round or Chuck)

2 cans condensed cream of mushroom soup
1 lb. Fresh mushrooms, halved
1/2 pkg. dry onion soup mix
3/4 cup sherry (NOT cooking sherry)

Combine all ingredients in large casserole, cover and bake at 325 degrees for 3 hours or 300 degrees for 4 hours.

Serve over rice, noodles or mashed potatoes.

Note: I have also cooked this all day in the crock pot - still delicious!


This came from my husband's Mom at least 40 years ago - on the recipe card it was printed "serves 8-10". She wrote "HAH!!"

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