melt half the butter in a skillet and saute the onion for a few minutes, stirring with a wooden spoon. Add the venison slices and saute for 3 or 4 minutes, stirring constantly. Remove the venison but keep it warm. Quickly melt the rest of the butter and saute the mushrooms for 5 minutes. Return the meat to the skillet and stir. Add salt, pepper, and nutmeg. Stir in the wine, then the sour cream. Leave the skillet ont he heat for another 5 minutes, but do not allow it to boil, lest you have a curdled mess on our hands. Serve over a bed of noodles.
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