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Threw this together today before I went to work as a surprise for the husband. 
He approved, so I will post.
2 lbs stew venison cubed
Dust with spices: coarse kosher salt, black pepper, garlic, onion, sage, rosemary (very light), thyme, marjoram, 1 crumbled bay leaf, mustard seed, paprika
Toss in flour to coat
Brown in cast iron dutch oven in liberal amount of bacon grease
Stir in 1 diced onion, 2 sliced carrots, 1 lb coarsely chopped mushrooms (I used white mushrooms and some wild giant puffball mushroom. The puffball mushroom was sliced, coated in olive oil, baked in the oven, then stored in freezer for later use.)
Add 1/2 bag of frozen peas
Saute until crusty brown fond forms on bottom of the pan
Add 1 cup stock or water. Deglaze/scrape bottom of pan to blend into sauce
Add between 1 cup and 1/2 cup sour cream, 2 tbsp spicy brown mustard, 1 can of cream of mushroom low sodium soup. And then because the soup made it less tangy and I only had 1/2 cup of sour cream, I added:
2 tbsp of sour kraut and what was left of the kraut juice in the jar--about 2/3 cup. Technically, adding the kraut makes this a hybrid between a hunter's stew and stroganoff. But it raises the acidity and also lowers the calories, so I'll call it a happy accident.
Give it a stir, put a lid on it and bake in the oven for 2 hours at 300 degrees. It'll come out tender and thick and chunky and go great on egg noodles or crusty bread. I scored a bag of zucchini from Kroger for $1 and we had that sauteed with lemon pepper in olive oil on the side, making this an overall highly affordable meal. Oh, and it goes pretty good with beer.
He approved, so I will post. 2 lbs stew venison cubed
Dust with spices: coarse kosher salt, black pepper, garlic, onion, sage, rosemary (very light), thyme, marjoram, 1 crumbled bay leaf, mustard seed, paprika
Toss in flour to coat
Brown in cast iron dutch oven in liberal amount of bacon grease
Stir in 1 diced onion, 2 sliced carrots, 1 lb coarsely chopped mushrooms (I used white mushrooms and some wild giant puffball mushroom. The puffball mushroom was sliced, coated in olive oil, baked in the oven, then stored in freezer for later use.)
Add 1/2 bag of frozen peas
Saute until crusty brown fond forms on bottom of the pan
Add 1 cup stock or water. Deglaze/scrape bottom of pan to blend into sauce
Add between 1 cup and 1/2 cup sour cream, 2 tbsp spicy brown mustard, 1 can of cream of mushroom low sodium soup. And then because the soup made it less tangy and I only had 1/2 cup of sour cream, I added:
2 tbsp of sour kraut and what was left of the kraut juice in the jar--about 2/3 cup. Technically, adding the kraut makes this a hybrid between a hunter's stew and stroganoff. But it raises the acidity and also lowers the calories, so I'll call it a happy accident.
Give it a stir, put a lid on it and bake in the oven for 2 hours at 300 degrees. It'll come out tender and thick and chunky and go great on egg noodles or crusty bread. I scored a bag of zucchini from Kroger for $1 and we had that sauteed with lemon pepper in olive oil on the side, making this an overall highly affordable meal. Oh, and it goes pretty good with beer.
