Can you say delicious! This is a quick and easy recipe that is sure to please.

Step 1: Ingredients

1-2 lbs of prepared venison steaks

1 bag of egg noodles

1 whole onion diced

1/2 container of sour cream

McCormick Stroganoff seasoning

1 cup of water

2 cans of mushrooms

Step 2: Venison Prep

Venison, unlike beef or pork, has little to no fat content and because of this it must be prepared differently in order to keep it tender. For tips on processing, check out my instructable on proper processing a deer (link coming soon). You can use any cut of venison meat and make it tender without having an over powering game taste. The secret is in the preparation. Remove all sinew, fat and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The fork tenderizes and infuses the meat with oil and seasoning. Take a glass bowl, add the cut up venison, add the olive oil and seasonings, and then gently take the fork and poke/pierce the meat evenly. Let it set for a few minutes or up to a day in the fridge. Now the meat is ready to be cooked.

Step 3: Cooking

Start off boiling the noodles in a medium to large pot, drain when done and set aside. Next dice up the onions and place them in a skillet with olive oil. Sauté them on high and add in the mushrooms. Next add in the venison steaks and continue to cook on high heat until fully browned. Once desired level of "doneness" is achieved lower the heat to low and add the water, sour cream and stroganoff mix. Stir the mixture evenly, then simmer for a few minutes. Remove from heat and you are ready to serve, you can either mix the cooked/drained noodles into the skillet or serve separately.