Venison Stroganoff

This is a Hank Shaw recipe the author of Hunt, Gather, Cook: finding the forgotten feast.

Method

# Get a kettle of salty water going over high heat; this is for the noodles. Once it boils, add the noodles and cook according to the directions; they will hold in a colander until the stroganoff is ready.
# Slice the venison into 1/4 inch pieces and salt lightly.
# Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat.
# When the butter stops frothing, lay down some of the venison. Do not crowd the pan. Sear for 1 minute, making sure they are getting browned in that time. If not, you are either crowding the pan too much or the heat isn’t high enough. Turn and cook for another minute, then transfer to a bowl. Lay down another set of venison pieces, and repeat until they’re all cooked.
# Once the venison is cooked, add the shallots and another tablespoon of butter and saute for 2-3 minutes, stirring often.
# Add the mushrooms and garlic and the remaining butter, then toss and cook over high heat for 3-4 minutes. Sprinkle some salt over them.
# Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. Add the cayenne.
# When the Madeira is mostly gone, turn the heat down to low and return the venison to the pan, including all the juices in the bowl. Stir to combine and add most of the chopped fresh dill.
# Add the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Add the remaining nutmeg. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap.