1 lb. venison steak, cubed
1 T. grapeseed or olive oil
4 T. butter
½ yellow onion, finely chopped
8 oz. mushrooms, sliced
1 T. minced garlic
3 T. flour
3 cups venison or beef stock
1 T. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. pepper
½ cup sour cream
Egg noodles, for serving
Heat oil in pan over medium-high heat. Add venison steak and cook, stirring constantly for about 30 seconds. Add 2 T. butter and onion, cooking for 1 minute. Add mushrooms and garlic, cooking for an additional minute. Add remaining 2 T. butter and flour, cooking 2 minutes. Add stock, Worcestershire, Dijon, salt and pepper and reduce liquid, about 15 minutes. Mix in sour cream and serve over cooked egg noodles.
Recipe by Jeff Benda, the Wild Game and Fish Chef
