Deer Tips Stroganof

Venison is a staple at our house. This is just one of the many ways I prepare it. It can be added to and adapted by adding vegetables or omitting the sour cream, using rice instead of noodles, putting the meat with sauce in a casserole and topping with potatoes. Hope you try and enjoy.

Ingredients:

1/2 Stick Butter
1 T Vegetable Oil
1-1 1/2 lb Deer meat cut into 1" cubes
1 C Fresh Button Mushrooms - sliced
1/2 C Sweet Onions - diced
1 t garlic powder or 2 cloves garlic smashed
1/2 t salt
1/2 t pepper
1/4 C Worstishire Sauce
1 can Campbells Cream of Mushroom Soup
1 pkt McCcormick Brown Gravy
1 C water
1/4 C Sour Cream
1 12- 16 oz Package Wide Egg Noodles - cooked as directed on package while preparing the tips

Melt butter and oil in a large skillet on medium high heat. Add next 6 ingredients spreading them out so they brown some. Cook for 5 minutes or so stirring occasionally making sure to turn the meat cubes on different sides so all sides brown. Add Worstishire sauce and allow to cook for 5 minutes more (this reduces the worstishire and allows it to infuse the meat and mushrooms with it's flavor. Add undiluted soup, gravy packet and water. Mix in thoroughly. Cook on medium for 15 minutes. Reduce heat to low and stir in sour cream. Heat through for about 5 minutes. Do not allow to boil once sour cream is added as it will break the sauce (make the solids of the sour cream curdle up). It won't change the flavor if it happens and is fine to eat, but it doesn't look pretty.