Here's what I made for dinner tonight:

Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms (king oyster, criminea, baby portabella, etc.)
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
Small bunch flat parsley, stems finely chopped and leaves rough chopped (optional)
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.

Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.

Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.

Add venison and cook for a few minutes. Add parsley stalks, onion/garlic mixture and finish browning the venison (don't over cook or it becomes tough).

Add butter, sour cream, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.

Sprinkle chopped parsley leaves over top and serve.


Made some whole wheat egg noodles to go with:

2 1/2 + 1/4 wheat flour
1/4 t salt
3 eggs beaten
1/2 cup milk
2 T olive oil

Mix together all but 1/4 cup flour

As needed, add more flour until it's dough that doesn't stick to your fingers

On a floured surface, roll dough out until 1/4" thick or less. Slice thin, let air dry for a bit, then cook till al dente.