From-Scratch Venison Stroganoff

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.

3 . Stage

Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.

4 . Stage

Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.