Rich Venison Stroganoff with Creamy Wine Sauce

Instructions

1. 1

   Place venison strips in a large bowl and stir in red wine, 1 teaspoon salt, and black pepper. Let marinate for 10 minutes to tenderize the meat. Remove venison from bowl and reserve the remaining marinade for later use.

2. 2

   Heat olive oil in a large skillet over medium heat. Add venison strips and cook, stirring frequently, until browned on all sides, 5 to 7 minutes. Transfer to a plate. Drain any grease from skillet. Melt 2 tablespoons butter in the same skillet, add diced onion and a pinch of salt. Cook until softened, about 5 minutes. Add minced garlic and continue cooking until onion is translucent, about 4 minutes. Transfer mixture to the plate with venison.
3. 3

   Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour and cook, stirring constantly, until lightly browned and fragrant, about 4 minutes. Slowly whisk in beef stock and water, ensuring no lumps form. Bring to a boil while stirring constantly, then reduce heat to medium-low.

4. 4

   Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Return the venison and onion mixture to the skillet. Cover and simmer gently, stirring every 20 minutes, until venison is fork-tender, 1 to 2 hours. The sauce should be thick and rich.

5. 5

   About 5 minutes before serving, stir in cream of mushroom soup and softened cream cheese until fully incorporated and heated through. Taste and season with additional salt and pepper as needed. Serve immediately over egg noodles or mashed potatoes.