Step 1

Heat 1 TBSP oil in large skillet. Add mushrooms, season with 1 tsp. salt. Cook until mushrooms have released their juices and are brown, about 6-8 minutes.

Step 2

Remove mushrooms from pan and add another 2 TBSP oil to pan. Add venison and sprinkle with remaining salt, stirring to coat.

Step 3

Stir in onion and garlic and cook until garlic is fragrant and onions have started to become translucent, about 3 minutes. Deglaze pan with brown ale, scraping any browned bits off the bottom. Taste and add more salt, if necessary.

Step 4

Add the beef stock. Bring to a boil, reduce to simmer and cook, stirring occasionally, until liquid has reduced by half.

Step 5

Stir in sour cream, heavy cream, and cooked mushrooms. Cook until bubbly and thick. Serve over warm egg noodles and top with freshly chopped parsley, if desired.