Venison with Sherry and Cream Sauce
May 25, 2008
~ 2 lb’s deer, cubed
~ 1/2 lb bacon, chopped
~ 1 large onion, chopped
~ 3 tbsp butter
~ 3 whole cloves
~ 1/2 tsp parsley
~ 1/2 tsp thyme
~ 1/2 tsp garlic powder
~ 1/2 lemon
~ 1/2 cup sherry
~ 1 cup cream
Marinate the deer overnight in equal parts of vinegar and water.
In a skillet, melt the butter. Brown the bacon with the onion, cloves, parsley, thyme and garlic powder. Drain fat.
Spread bacon mixture in a baking dish. Place deer meat on top of it.
Squeeze the lemon over the top.
Cover tightly and bake at 300 degrees for 3 hours.
Pour the sherry and cream over the top. Cover and bake another 10 minutes.
Place deer on a serving platter and strain the cream sauce over the top.
Serve and Enjoy!
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