Venison Stroganoff
6 tbsp. butter
2 tbsp. minced onion
2 lbs. venison tenderloin, cut thin in strips
½ lb. mushrooms, sliced
Salt to taste
Pepper to taste
1 cup sour cream, at room temperature
Melt 3 tablespoons of the butter in a heavy skillet. Add the onion and cook slowly until transparent. Remove and set aside. Turn the heat to medium-high, add the venison, and cook briefly, turning to brown on all sides. Remove the venison and set aside with the onions. Add the remaining 3 tablespoons butter to the skillet. Stir in the mushrooms, cover, and cook 3 minutes. Season with salt and pepper. Whisk the sour cream and add to the pan, but do not allow it to boil. Return the venison and onions to the pan and just heat through. Serve over broad egg noodles.
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