recipe: venison with bacon, onions & sherry cream sauce

i'm trying to be a bit more nible with using stufffff that's in my freezer (no old freezer toss-outs in 2012 is a goal). we had some venison that kyle's dad had from hunting, so it was time to tackle that this week. we had made it twice previously (we had a LOT), once a venison stroganoff (my first try at venison, really liked it), then just venison tenderloin cooked in onion (good, but a little too straight-up for my taste). this is kind of a marriage of the two:

ingredients list:
- 1-1.25 lbs venison
- 4 pieces bacon, cut into 1-2 inch strips
- 1 small onion, sliced into thin strips
- 1/2 cup sherry (+/-)
- 3 tbsp flour

to make: cook bacon & onion in a large skillet over medium heat until bacon is fully cooked to desired doneness & onions are nice golden brown. remove bacon & onions with a slotted spoon and set aside, reserving grease. turn heat up to medium-high, and cook venision for about 3-4 minutes per side (we wanted ours cooked medium). remove meat to plate and set aside. add flour to grease and cook  for about 1 minute until the flour is fully absorbed and begins to turn golden. pour in sherry simmer over medium-low heat until sherry reduces down and sauce thickens. return venision, bacon & onions to pan and simmer over medium-low for 1-2 minutes(adding more sherry or beef broth if sauce becomes to thick). serve!
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verdict:  not bad! i over-floured a bit, so i had to add a lot more broth/sherry to my mixture, but the flavor was good.  venison isn't something i could eat every day, but every now & again it's a nice change. if you're not huge on venison, bacon & onion are definitely a good pairing to it to tone down (or just match up to) the gamey flavor. maybe.... 5.5*****~?