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–+ servings
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Makes

2 to 4 servings

Ingredients

  • 1 12- ounce package egg noodles
  • 1 ½ pounds venison back strap sliced into medallions 1/2 inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 8 assorted mushrooms sliced (oyster, beech, and cremini are great choices)
  • 2 tablespoons all-purpose flour
  • 1 cup venison beef broth
  • ½ cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh dill chopped

Instructions

  • For the egg noodles, boil a large pot of salted water and cook according to package instructions.
  • For the venison, season the medallions with salt and pepper on both sides. Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the medallions. Cook until browned, about 2–3 minutes per side. Remove the venison from the skillet and set it aside.
  • For the sauce, add the sliced onion into the same skillet and cook until it becomes translucent, about 5 minutes. Add the garlic and mushrooms and cook for another 5 minutes, or until the mushrooms are tender. Sprinkle the flour over the onions and mushrooms, stirring constantly for about 1 minute. Slowly pour in the broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook until the sauce thickens, about 5 minutes. Stir in the sour cream and Dijon mustard, and season with salt and pepper to taste. Cook for an additional 2 minutes, stirring occasionally.
  • Return the medallions to the skillet and cook for another 2–3 minutes. Stir in the chopped dill. Serve the venison over egg noodles.