Ingredients

• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 1/4 pounds venison meat – comparable to a beef sirloin, cut into 1-inch pieces
• salt and pepper
• 10 ounces sliced mushrooms
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• 1 lb. package egg noodles
• chopped parsley for garnish

Directions

1. Heat oil in a Dutch oven over high heat. Season the venison with salt and pepper to taste. (You can also season with a little creole seasoning)
2. Place the meat in the Dutch oven in a single layer. Cook 3-4 minutes per side until browned. Remove from pan, cover to keep warm.
3. Melt butter in the Dutch oven. Add mushrooms and onions. Season with salt and pepper to taste. Cook 5-6 minutes or until tender and golden brown. Add garlic and cook for 30 seconds.
4. Add flour. Cook 1 minute, stirring constantly. Slowly add beef broth. Whisk until smooth. Bring to a simmer and cook 2-3 minutes until thickened. Stir in Worcestershire sauce and soy sauce. (for thicker sauce, add a little more flour)
5. Add the venison back into the Dutch oven. Toss to coat and cook another minute or two, or until venison is heated through.
6. Serve over egg noodles (cook according to package directions) and sprinkle with parsley.

Venison has such a pungent flavor! When looking for a wine, I needed something that could stand up to it. I went with a Pinot Noir – Robert Mondavi Private Selection. Yum.

In the pictures there are also Ricotta Bread and Butterbeer Cupcakes