To Sear Venison

• 2 tbsp butter
• 2 tbsp olive oil
• 1½ lbs venison, thinly sliced
• kosher salt
• black pepper
• 1 tsp garlic powder
• 2 tbsp all-purpose flour

For Stroganoff

• ½ cup red wine
• 1 large onion, sliced
• 8 oz baby bella mushrooms, sliced
• 1-2 tbsp all-purpose flour
• 2 cups beef stock
• 10 oz low-sodium cream of mushroom soup
• 1-2 tsp Herbes de Provence (or herbs of choice)
• 1 tbsp Worcestershire sauce
• 1 tsp crushed red pepper flakes
• ½ cup crème fraîche

To Serve

• egg noodles (cooked according to package directions)
• chopped parsley

1. Season venison with salt, pepper and garlic powder on all sides. Sprinkle lightly with 2 tbsp flour 
2. In a deep skillet over medium-high, melt the butter and heat the olive oil 
3. Sear both sides of the venison until golden, about 1-2 minutes per side
4. Remove the venison from the pan and deglaze with the red wine. Let simmer 30-60 seconds
5. Add onions and mushrooms and sauté in the red wine until soft, about 2-5 minutes
6. Sprinkle with 1-2 tbsp flour and stir well
7. Add the venison back to the pan and add the beef stock and mushroom soup
8. Season with Herbes de Provence, salt, pepper, Worcestershire, and crushed red pepper
9. Reduce heat to medium-low and simmer 30 minutes
10. Just before serving, remove from heat & stir in the crѐme fraîche
11. Re-season to taste and serve over egg noodles cooked according to package directions. Garnish with parsley if desired