1 Tbsp. olive oil
1 Tbsp. butter
1 onion, thinly sliced
1 lb. venison tenderloin, cut in thin strips
½ to 1lb. shiitake mushrooms or mix with king trumpets and oysters
¼ c. brandy
Pepper, freshly ground
2 tsp garlic powder
½ Tbsp. mushroom powder
1 cup beef stock (mushroom stock works well too)
1 tsp spicy brown mustard
1 cup full fat crème fraiche or sour cream
3-4 sprigs parsley, chopped (dried works too – approx. 2 tsp)
Heat oil and butter in a heavy skillet (I prefer cast-iron) and sauté onions over medium-low heat for approximately 5 minutes. Add mushrooms and continue to cook until mushrooms are just tender. Remove and set aside.
Add cut steak to the same skillet and quickly fry over high heat for 3 to 5 minutes. Add salt, pepper, garlic powder, and mushroom powder. Mix well.
Add brandy and continue cooking until alcohol burns off. Scrape the bottom of the pan with a spatula to release all of the brown bits, they will add much flavor to the sauce.
Put mushrooms and onions back into the pan and cook for approximately 3 minutes until everything is heated through and bubbling.
Stir in crème fraiche or sour cream and parsley and take off the heat.
Serve with mashed potatoes, cauliflower, or rice.