Venison Stroganoff

01Method

1. 1

   Toss the venison cubes with garlic powder, salt, and pepper, then set the meat aside.

2. 2

   Place a large skillet over medium-high heat. Cook the onion until softened and translucent, then add the venison and brown on all sides. Drain off any excess fat. Pour in the condensed soup, stir to combine, and lower the heat to a gentle simmer.

3. 3

   While the venison simmers, bring a large pot of salted water to a boil. Cook the egg noodles until just tender, about 8 to 10 minutes.

4. 4

   Shortly before the noodles finish cooking, fold the sour cream into the venison mixture.

5. 5

   Drain the noodles and arrange them on a rimmed serving platter. Spoon the venison mixture over the top and serve immediately.