Start a large pan of salted water boiling and have egg noodles ready to boil.

Heat large skillet on medium high and add butter. Once butter is almost done melting, add venison strips and cook for a 2-3 minutes on each side. No need to cook the meat all the way through, you’ll be adding it back to the pan later. It’s ok if it’s still a little rare even in the final dish... Just like beef. Once venison is seared a bit on both sides, remove from pan and set aside.

Add onions to the pan, season with a large pinch of salt and cook for a few minutes, then add the minced garlic and chanterelles. If you’re adding a cooked duxelle instead of fresh, you can wait until the onions have cooked before adding that.

Once mushrooms and onions are cooked (slightly browned), stir in the flour and cook for another couple of minutes (keep stirring and be careful not to burn).

Stir in the sour cream.

This might be a good time to add those noodles to the boiling water and cook those according to package directions.

Pour the wine and stock into the sauce, and add worchestershire sauce, paprika, and black pepper. Let this simmer for a bit to thicken up, taste and adjust seasoning if needed.

Add venison back into the pan and stir to combine. I see recipes that call for cooking the meat in the sauce for 30 minutes, but please don’t do this as it will be like eating a shoe. Venison and beef are best when barely cooked.

Spoon sauce and meat over cooked egg noodles or add the strained noodles to the pan and mix all together.