• Prep the ingredients: Slice the venison thinly, season generously with salt and pepper, and set aside. Slice the onions and mushrooms.
• Cook the vegetables: Heat 1–2 tablespoons of oil or butter in a large frying pan or skillet over medium-high heat. Add the sliced onions and cook for 4–5 minutes until they start to soften. Add the mushrooms and cook for another 5–7 minutes until golden and any liquid has evaporated. Stir in the garlic (if using) for the last minute.
• Add the venison: Push the vegetables to one side of the pan or remove them temporarily if the pan is crowded. Add a little more oil if needed, then add the sliced venison. Cook for 1–2 minutes per side until nicely browned but still pink inside (venison is lean and benefits from not being overcooked).
• Make the sauce: Lower the heat to medium. Return the vegetables to the pan if you removed them. Stir in the sour cream and Dijon mustard. Gently heat through for 2–3 minutes — do not let it boil vigorously or the sour cream may split. If the sauce seems too thick, add a splash of stock or water. Taste and adjust seasoning with salt, pepper, and more mustard if desired. Stir in the thyme.
• Serve: Remove from heat as soon as everything is hot and combined. Spoon over your chosen side, garnish with extra thyme or chopped parsley, and serve immediately.

Tips for Success

• Venison is very lean, so cook it quickly over high heat to keep it tender.
• Don’t overcrowd the pan when browning the meat — do it in batches if necessary.
• For extra depth, you can deglaze the pan with a splash of red wine or brandy before adding the sour cream.

Enjoy this fast, flavour-packed meal — it’s perfect for weeknights but impressive enough for guests!